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Old 07-25-2010, 08:45 PM   #11
Knows what a fatty is.
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Join Date: 06-07-09
Location: Lake City, Fl.

well after 10 and 1/2 hours I hit 200 degrees, took it off and let it rest for another 3 hours. It was a little dry but the flavor was great. This was my 5th brisket and I'm still trying to make one as good as the 2nd one I cooked.
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