View Single Post
Unread 09-09-2013, 02:36 PM   #17
Ron_L's Avatar
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0

I prefer to cook hotter, but the real key is that you can't cook to a specific internal temperature. One brisket may be done at 190 but the next may need to go to 205 to be done. Probe the thickest part of the flat and when that part of the brisket is tender the brisket is done, regardless of internal temperature.
"Ron Rico, Boss. You can call me Captain Ron..."

Sunday, 8/10/2014 Brethren Gathering - ILFO, IAFO, INFO, WIFO, MIFO or anyone :)

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser
Ron_L is online now   Reply With Quote