Originally Posted by Divemaster
I like to take it up to 185*... Makes it just tender enough and still have some 'Bite' texture...
The yield is close to 60% the last couple of times (including this weekend).
Sorry to hear your camera is broken.
Pitmaster @ Lockharts BBQ
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
BBQ Person of the Year 2013