quote:Originally posted by Budge:quote:Smokin's modification:<br /><br />Cook it to 165, add the sauce then foil. Leave a temp probe in it. Pull it out when the temp hit 190 to 195.
Smokin,
I assume you meant to leave the temperature on the CookShack set to 225 during this step, right?
Hey it's not my recipe and I will say that I've never used/done this recipe.
As he didn't say different I'd assume the temp stays the same.
The original post just wasn't clear in that point.
As for deleting it from the top. Not gonna happen. This has over 90 responses so it's easily the most discussed topic about brisket, so it stays. The original winner was from 2000, almost 10 years ago and posted 5 years ago. It's here to stay.
While the traditional cooks here of us don't like or recommend this recipes, that fact that a number of users HAVE tried it and liked it, it is just a good example of "different"
It works for some, but as we've said many times, we can teach you to do better.
Smokin'