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Unread 03-26-2009, 05:55 PM   #7
Knows what a fatty is.
Join Date: 11-02-08
Location: Rural Victor Iowa
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So, you shoot for smoker internal temp to be around 230 and the food probe gets to 160 in the center of the brisket then you consider it done ?
Do you trim the fat off the fat/skin side ? Turn that side up or down ?
Thanks so Much,
RazBarlow is offline   Reply With Quote