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Unread 08-21-2013, 01:57 PM   #16
kmenard
Got Wood.
 
Join Date: 07-24-13
Location: Douglas, MA
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Quote:
Originally Posted by Bludawg View Post
I don't do temps they will not result in a consistently tender moist brisket. Just probe it in the thickest part of the Flat 1 hr after wrapping.

Wrap it in Butcher Paper and put it back on the pit fat cap up.

Ribs> BB bones 3-3.5 hrs at 300 St Louis racks 3.5 -4 hrs full spares 4-4.5 hrs until they pass the bend test.
When you say 'probe' tender, do you mean like a temp probe and how it feels going into the meat?
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