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In Reply to: Brisket posted by Drew on June 02, 2011 at 07:59:53:
I've done about 7 briskets and had one turn out to where I didn't have any leftovers. That, If I remember correctly, involved alot of basting and about an hour of rest in loosely wrapped foil (225 degrees pulled it at an internal temp of 195 degrees). Still having problems getting consistent results. Am I missing any tricks of the trade?
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