Reply to "First Brisket Ever"

tomMember

Plus,pro cooks like Max can tell that the higher cooking temp,whether you foiled-or not,the size of the packer,whether you tossed it in a cambro with a half dozen other 15 lb packers,your finishing temp,how many hrs holding in the hot box,might also add 15* additional temp to the finished product.

I'm no expert but may have cooked a few hundred that didn't turn out just right.

10/8/122:40 PM

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