|Banner advertisements by bbqads.com|
In Reply to: Re: Myron Mixon Brisket Pan Question posted by Dave In Okla on January 06, 2012 at 19:36:55:
Hopefully, someone else will comment. I often wrap a brisket in foil after it hits 165 degrees, and finish cooking it in the foil. By the time it hits 165, it has a good bark and enough smoke on it. But that is in a charcoal/wood chunk smoker. I don't have any experience with a FEC smoker.
The BBQ Forum Home Page