Thread: Brisket advice
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Unread 02-11-2007, 05:28 PM   #1
somebody shut me the fark up.
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Default Brisket advice

Well I cooked my brisket this weekend. Tasted good, but a little not so tender, I foiled at @160 and pulled and coolerd at 180 average temp. I cooked about 8 hours. the probe went in easy as described in suggestions earlier. I put the tip back on in foil and sauce. That came out great. Any advice foor next time? I also cooked a Apple filled pork loin. It was great. Part of the brisket is tonights crock pot burrito meat.

Low and Slow.....

The Prontologist is in...
Ok let's see your Butt!
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