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Old 03-26-2009, 05:55 PM   #7
Knows what a fatty is.
Join Date: 11-02-08
Location: Rural Victor Iowa

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,
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