Jun 16, 2019
6:08:06pm
6:08:06pm
Don’t be scared to take it to 205+ that was my mistake as well
Not letting it go long enough in my first number of tries with brisket.
- Bio page
- kotacoug
- Joined
- Jul 20, 2002
- Last login
- May 5, 2024
- Total posts
- 80,628 (4,687 FO)
Messages
Time
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