|
|
#9
06-01-2013, 06:06 PM
|
||||
|
||||
So my first brisket taught me a lesson, watch it close the last half hour or so, I was involved with family stuff and and I meant to pull it at a temp of 200-205 internal.
Last saw it it was 192, when I realized it had been awhile went out and it had climbed to 215. The taste is phenomenal, and it pulls apart in your hand real easy but it did dry out too much for me.  The good news is we have great sandwiches the next week or so plus a nice dinner tomorrow. And I finally figured how to keep my smoker at 225-250 all day.
__________________
Willy 1986 V20 Old School 1992 V20 1992 150 Yamaha 1997 HydraSport 2250 Vector 2009 17' G3 Outfitter "G Spot" http://www.youtube.com/watch?v=TDebw...eature=related "I won't be wronged, I won't be insulted and I won't be laid on a hand on. I don't do these things to others and I require the same from them" JW 
|
|
|
Threaded Mode