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This post by Rick Salmon, 4/18/2003 (retrieved from the BBQ Search) got my team two Firsts in Brisket in a couple of years after he posted it.
Now, I know BBQ competition styles and tastes change all the time, but if your brisket isn't working for you, it's work a try.
P.S. Probably obvious, but there is a typo in the first paragraph of the post. You take the brisket to 165 degrees internal before pouring on the Sinful Marinade. Note: I always put in 2 cups - it's that good!
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