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In Reply to: Smoking my Brisket - HELP PLEASE! posted by High Heel Mama on August 19, 2011 at 08:51:56:
I think you need to cook a little more by touch and not by the minute per pound. If you use a couple cable type thermo's and cook both the brisket and butt to about 160* then foil and cook to tender at about 200* or so then rest a while you will have good tender meat. This shouldn't take over 12 hours and probably closer to 9 hours if you maintain the 225*. Keep practicing and you will learn your cooker and find your own time lines.
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