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WDUNN.

Since a lot of the pros don't have the smaller CS's, which I'm assuming you do. I move this into the open forum where you'll get more responses. Unless you're cooking on a 150 or larger, which the Pro Section has more of.

As for tough, can you tell us what kind of brisket (size, flat, packer?) you're cooking on, and what temp/ time you cooked it for.

That way we can get a little more specific on help.

General rule of thumb, if it's not tender, you din't cook it long enough. Done right, you don't have to foil either, certainly not in a CS.

Smokin'

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