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In Reply to: Re: 5.2 lb brisket posted by Ol Dan on March 03, 2012 at 17:00:43:
Took it off after 4 3/4 hours. Last throw of pecan put it at 500F briefly (added more pecan because we've a pork shoulder going on next). That last little oomph crackled the fat real nice. Was only super hot for maybe 20 minutes tops. Anybody wanna see a pic? Internal temp 200, thanks for that.
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