- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Weber SmokeFire
Posted on 2/19/20 at 11:18 am to WHATASHAME
Posted on 2/19/20 at 11:18 am to WHATASHAME
quote:
By drying out I mean the parts of the brisket not covered by fat seems like jerky. I too, wrap at about 165.
This might be your issue, you should wrap at the stall an not a set temp. The stall could occur anywhere between 150-170. If your brisket started stalling at 155, yet you just have in you mind not to wrap until 165 that's why you are getting jerky.
1
Posted on 2/20/20 at 9:40 am to USMCTIGER1970
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News