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re: Brisket help please
Posted on 1/31/11 at 9:20 am to Smoke Ring
Posted on 1/31/11 at 9:20 am to Smoke Ring
Smoke ring, you the man, I'm gonna try this out in the next week or two, however mine yesterday was pretty dry, great crust flavor, but dry on the inside and tough. I took it out at 175 so I will leave it next time and take it out at 195 or so. I appreciate all the great tips!!!
1
Posted on 1/31/11 at 10:50 am to Patch
quote:
but dry on the inside and tough.
what type of smoker do you have again?
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