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I've done it a few times.

The high temp folks down here aren't trimming much and using large packers.

Pumping it full of beef broth.

cooking at the 245º notch.

Foiled about 165º,with a little beef broth.

Cranked the FEC and ran them to 190º in the POINT.

Yes,the point.

Let set about 1/2 hr and sliced.

Tender and juicy,but just different than our slower cooked comp briskets.

You won't get much smoke at all.

Hope this helps a little.

Tom-Fl
Last edited by tom

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