Reply to "Brisket temp"

Former Member

Beginning with my second packer I have started them the evening before. Plan on an hour and a half per pound, time it for about three hours before you plan to eat, and just let them cook to temp. I think the result is better if they get done early and you foil, wrap and hold them for a couple of hours before you slice.

I think the worse mistake you can make is to start them too late and then have to eat them before their done. Start them early and count on the hold feature of your Americue to keep them from overcooking.

Thumper

7/9/099:35 AM

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