Thread: Brisket advice
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Unread 02-11-2007, 11:32 PM   #11
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In every smoke I've done so far, I've cooked a brisket. That's 'cause I LOVE BEEF!

Originally Posted by Willaim Shatner
With that aside . . . I've measured the temp every time and every time it's been a different temp that I've pulled it off. Something . . . inside . . . something . . . telling me . . . that it's time to come off. Maybe it's the clear liquid on top - just like my burgers on the grill.
So far my intuition has paid off with some delicious slices of beef heaven.

I can only thank the guidance I've received here . . .

Thank you Brothers!

/Brother Dave
We should be too big to take offense and too noble to give it. - Abraham Lincoln
One Moocow UDS! (Thanks, Shane!)
Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295
Sweaty, smokey and enjoying every minute.
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