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Old 04-21-2009, 11:41 PM   #5
On the road to being a farker
Join Date: 03-08-09
Location: LaGrange Highlands, Illinois

Originally Posted by Pyle's BBQ View Post
How did the brisket feel when you took the temp? Did it feel done?
The probe didn't go in as easy as it normally does, but I was pressed for time. I usually hold in a heated cooler for several hours, but this time it was only held fro 1 hour. A few things were stacked against me.
Originally Posted by Bbq Bubba View Post
Did you slice it properly?
I marked it first, parallel to the grain and then cut perpindicular to the cut mark.Thanks guys. Just trying to check my understanding. Some experiments in the future to confirm it may be in order.
Greg60525 is offline   Reply With Quote