Thread: Dry Brisket
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Old 08-25-2010, 03:07 PM   #17
JS-TX
is Blowin Smoke!
 
Join Date: 02-17-10
Location: San Antonio, TX
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I gotta agree that 14 hours is a bit much for a 10# brisket. Not sure why your therm only read 183*. Also since I started using choice briskets, they've been very moist and tender than no-grade briskets. They are worth hunting down.
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