Reply to "Brisket tonight"

Former Member

I agree with Bacchus on everything execpt, I put the fat side up on the next to top rack.
I go for maybe 1-2 oz. more of the hickor and also go for 191-192*. After checking for how you like it, take it our, wrap with foil and let it sit for at least 30 minutes to an hour.
Go to find and type in brisket and read!! Have faith, keep it simple.

7/21/095:01 PM

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