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Old 06-29-2010, 11:39 PM   #5
Stevesonfire!
On the road to being a farker
 
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Join Date: 06-14-10
Location: Pekin IN
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Quote:
=Saiko;1323948]Bigabyte posted a nice little tutorial on brisket 101 a while back:
http://www.bbq-brethren.com/forum/sh...ad.php?t=57882
Wow! That is a great tutorial from Bigabyte!! Thanks a ton. As stated in the tutorial, I have found that keeping tabs on the meat temp is an exercise in futility. A brisket is done when its done.
I think it was maybe my second brisket...(not a packer) I thought since it was smaller, it wouldn't take as long to cook Could've resoled my boots with the thing. It went back on for a couple of more hours and was edible then, but by that time all my company had left.

I love this smoking thing!
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Last edited by Ron_L; 06-30-2010 at 12:57 AM..
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