rksylves
Full Fledged Farker
Piece of advice... Put leg extensions on those tables. Your lower back will thank you.
Russ
Russ
Piece of advice... Put leg extensions on those tables. Your lower back will thank you.
Russ
Why didn't you rest the brisket in a cambro or cooler?
Thanks, any other time i would have stuck it in a cooler but i remembered reading a thread on here about franklin holding his in a 200 degree oven and i was trying to replicate that. This was only the 3rd brisket i ever cooked so i wasn't expecting much but next time if it gets done early i will def just cooler it instead of trying stuff like that.
when brisket is done remove and if foiled open the foil and let it come down to 170* then re-wrap and wrap in towels and cooler it till turn ins. remove point at appropriate time to start burnt ends if you are going to do them.