bigabyte
somebody shut me the fark up.
- Joined
- May 10, 2006
- Location
- Overland Fark, KS
Looking good so far!
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T
treymoran
Guest
I tried to get some pics after it was sliced but it was being devoured. It looked pretty much the same as the last pic I posted when it came out of the smoker. This was one of the better briskets I have done in a long time. the mods I did really made a difference in controlling the temp and fire. I had never used the cooler method but I will from now on. After 5 hours in the cooler the meat was still almost too hot to handle when I unwrapped it. Thanks for all the info on my original post.
