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In Reply to: Re: Brisket Trouble posted by Gremlin Grill Pat on May 26, 2012 at 13:40:30:
Thanks for the responses. I foiled and its at about 192 right now. I'll give it a few more minutes then I'll take it off the pit. My biggest fear is it being dried out. Second would be it being tough from being undercooked. It's my first brisket on the WSM. I've only cooked ribs up until now.
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