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Old 09-22-2013, 09:09 PM   #23
somebody shut me the fark up.
SmittyJonz's Avatar
Join Date: 07-17-13
Location: Burleson Tx

6.5 hrs total but I think it was that big temp spike to 400* when I wrapped it all that hurt the cook cuz it took almost an hour to get back down to 300* - I didn't want to kill fire, choke it off completely like I've done before trying to get temp down, cuz that really blows trying to get a burn going again!!!!

Kids have already about wiped out the brisket! Guess it ribs for lunch for me this week.
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