Banner advertisements by

Re: Cooking A Brisket Packer

[ Follow Ups ] [ Post Followup ] [ FAQ ]

Posted by Salmon on February 21, 2016 at 09:14:52:

In Reply to: Cooking A Brisket Packer posted by The Judge on February 18, 2016 at 16:05:52:

I cut the point off when I wrap at 165. because of fat content the top and flat will finish at different times.


Follow Ups:

The BBQ Forum Home Page

Mozilla/5.0 (Windows NT 6.3; WOW64) AppleWebKit/537.36 (KHTML, like Gecko) Chrome/48.0.2564.109 Safari/537.36

[ BBQ Search ]