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Started By
Message
re: Internal Temp for brisket?
Posted on 9/25/15 at 3:18 pm to Artie Rome
Posted on 9/25/15 at 3:18 pm to Artie Rome
I hate to laugh at you, Artie, but that was a funny thread.
I've been meaning to ask you how you scored the name change?
I've been meaning to ask you how you scored the name change?
1
Posted on 9/25/15 at 3:20 pm to Gris Gris
I served my penance and they showed mercy. Wasn't really a name change.
Posted on 9/25/15 at 3:21 pm to Artie Rome
Wait, you're an alter?!
This post was edited on 9/25/15 at 3:21 pm
Posted on 9/25/15 at 3:21 pm to Artie Rome
quote:
Wasn't really a name change.
How so? It's not poop anymore. Did you just get an alter and Chicken allowed you to keep posting under it?
Posted on 9/25/15 at 3:21 pm to Artie Rome
I wish I never read that with all the fricking confusion going on in that thread 
Posted on 9/25/15 at 3:28 pm to Artie Rome
Ahh the good ole days of poop. RIP.
Posted on 9/25/15 at 3:30 pm to Trout Bandit
quote:
poop.
quote:
RIP.
I hated that dude
Posted on 9/25/15 at 4:11 pm to PapaPogey
He still hates you PP.
Posted on 9/25/15 at 8:36 pm to Trout Bandit
quote:
Ahh the good ole days of poop. RIP.
Posted on 9/25/15 at 8:41 pm to Trout Bandit
quote:
They sit on my mantle next to the "biggest cock", "best dad" and "richest pimp" trophies.
Posted on 9/26/15 at 8:35 am to AHouseDivided
The temps above are about right, but the main thing is to check for tenderness. When the temp probe or a fork goes in like butter, it's good. If not, no matter the temp, keep going.
I wrap it in a towel and put it in an ice chest for a few hours. It will stay piping hot and get even more tender.
I wrap it in a towel and put it in an ice chest for a few hours. It will stay piping hot and get even more tender.
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