View Single Post
Old 12-23-2010, 09:51 AM   #62
High Q
is one Smokin' Farker
 
Join Date: 12-29-09
Location: Houston, Texas
Default

B-Funk,

When Jetton would simmer these briskets until "done", was that several hours? generally akin to when folks currently pull a brisket and foil it? I assume the post simmered cuts would be directly on the pit for a couple of hours getting mopped and finished and tender. I'm going to try and replicate the Jetton simmer on my UDS tomorrow. Now I need some cedar.
High Q is offline   Reply With Quote