Big Biscuit
Knows what a fatty is.
Thank you for gathering all this information and putting it all in one place. I LOVE THIS SITE!!!
looks like you got a posseI read you loud and clear.:biggrin1::biggrin1:
I'm going out to buy more baking soda. :razz:
She lives in Lincoln now and weighs more than I do. I am all set with the honey pot I got now.
BANG!:clap::clap2::thumb:I was gonna say this is the most awesomest brisket thread ever but then you all ruined it by talking!!
Okay, so i checked my brisket's internal temp and it's was 248.6 but i was hungry so i foiled it. Should i let it rest until it's 270 or is it okay to slice now?