Brisket Fobia is gone

Former Member

I finally got a Brisket that I would love to send to the judges. I never really understood what one was supposed to look like, or taste like. Practice and testing have us on the right track I think. Until they include the Smokering in the judging, I'm happy with a 1/4" if the flaver is like this one turned out. The last 3 briskets I've done have taken almost the exact same cook time. Maybe a 1/2 pound difference in any of them. Big Catering job in 2 days that includes Brisket. Looking forward to the reviews!!! Thanks for the help on the forum folks.

5/2/0810:14 PM

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Original Post

Former Member

Congrats! Isn't it nice when all of your hard work pays off?

5/2/0811:33 PM

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