Banner advertisements by

Didn't come out too good.

[ Follow Ups ] [ Post Followup ] [ FAQ ]

Posted by RodneyW on August 26, 2013 at 01:16:08:

In Reply to: Re: Brisket posted by barbqr on August 25, 2013 at 09:11:41:

Well, I cooked it at 225. I went by the saying, an hour per pound. It was a 14 pound brisket. At 11 hours at 225 degrees, the internal temp of the brisket was 225, much more than I think it should have been, I'm sure. Was overcooked and a little dry. Good taste though.Back to the drawing board, Thank you for your guidence! I'll take all I can get. These briskets are a pain in my a*$!! But I'll beat them!

Follow Ups:

The BBQ Forum Home Page

Mozilla/4.0 (compatible; MSIE 7.0; Windows NT 6.0; WOW64; Trident/5.0; SLCC1; .NET CLR 2.0.50727; Media Center PC 5.0; .NET CLR 3.5.30729; .NET4.0C; InfoPath.2; .NET CLR 3.0.30729; .NET CLR 1.1.4322; .NET4.0E)

[ BBQ Search ]