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Old 01-12-2009, 11:01 PM   #7
Full Fledged Farker
Join Date: 01-23-08
Location: Mounds and Big Cedar, Oklahoma

Yep, barbefunk is quite a character, but I agree with him on most of this. I've never had much luck cooking brisket by going by a temp reading. I always have just gone by bark color (that I like to see), and then insert a probe (or butter knife) to see if I like the resistance.

However....far be it from me to suggest that any other method is incorrect. To each their own. If you like the end done good.
"Smoked Bologna is the 'Food of the Gods'" --- My Son
Homemade Mobile Offset Smoker
Homemade Cabinet Smoker..AKA "The Contraption"...AKA "Mr. Potatohead"
J&R Mfg Combo Broiler w/ Rotisserie
Weber 22.5 kettle
Char-Broil Gasser
Old Beat-up Off-brand Kettle Grill
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