View Single Post
Old 04-09-2008, 08:20 PM   #4
somebody shut me the fark up.
Solidkick's Avatar
Join Date: 10-21-03
Location: Bandera Owner in Missouri

As a competitive cook, the plateau of a brisket is about the most stressful part for long is it going to stick for, am I going to get much cooler time, etc.
At one contest a few years back, brisket went right from the cooker to the box, 15 hour cook....and it was just approaching 185* internal......

Geez, my stomach is churning just reminiscing about it......
Mr. Kick

Belly Brothers BBQ Team

"Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen

KC always said "fat cap up!!
Solidkick is offline   Reply With Quote