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In Reply to: Pale Ribs and more posted by Matt in Detroit on July 15, 2012 at 15:34:27:
Like Ford said, one try at brisket isn't failure. Brisket is a very difficult meat to me and I've now cooked dozens, I'm just beginning to think it's passable. Not even in the "good' range although I did ribbon in brisket at Pueblo last month. ( I say it was still a tad undercooked and the pull test was not quite right.)
You don't want your meat to have a dark color to them. ABout a nice mahogany color.
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