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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!
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