Quote:
Originally Posted by Inmem58
Yeah I'm going to try some different methods. I just read that 150-160 is where you wanna wrap with butcher paper/foil. I'll get it down one day.
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Dude it looked fine and if it was tasty then you done good. There are so many methods and ways to do brisket the key is the end result. I didnt mean to come off arrogant on my post on my smoke. I just do what works for me the end result is all that matters. Brisket at its expense is a meat you want to do what works. Id like to try beef clod but that would be one expensive smoke and fear of failure stops me. Steven Raichlen did one today on his PBS show and got me interested in this again.
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