Jun 16, 2019
6:04:49pm
6:04:49pm
Just finished first brisket. Lots of tender (and delicious) to it but some dry
as well. I think I should have gone just north of 200 instead of 190-195. You live and learn. I would have taken pictures but I've never done that before. It did look like something from DDD's 😁
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- coug10278
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- Oct 1, 2011
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- Apr 25, 2024
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You can also separate the point from the flat prior to cooking. One of the risks of cooking a whole packer is that by
6/16/19 6:07pm
6/16/19 6:24pm
6/16/19 6:36pm