Reply to "The Perfect Brisket, Finally!"

Former Member

Agree with Stogie, cook the flat to 190.

Geez, Stogie how could you say 185, now someone will take a polder put it in there and take it out at 185...come on! You know they think we're experts or something, and then we'll have the war of 185 vs 190.

I also agree that if you have the time, put the deckle back in a little long. This part a lot of people put back in to create "burnt ends".

Glad you had success. Now WHY did you cover it in sauce??? (that's okay, we understand, they're from Tennessee).

Good Q'in on 'ya

Smokin'

p.s. Just getting my humor shots back in at the guys for coming after me. I love this forum and there's a GREAT group here. Keep it up.

4/28/0110:09 AM

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