wa5ngp
Found some matches.
- Joined
- Jan 22, 2013
- Location
- Georgeto...
since the brisket has varying thicknesses what is the best way to make sure the thick part is cooked and the thin is not overcooked? I've got a kamado so I could keep temp as low as 225 deg. Is that the strategy, cook as low and long as possible? Seems like thin part would still tend to dry out.
don
don