mmmm mmmm good

Former Member

i want to start out by thanking the fine folks at Cookshack in my home town for making smoke cooking easy. I just smoked my first brisket and i have to tell you, it was a 12 lb packer, i set the temp at 225, and the temp probe was at 185 11 hrs later. pulled it foiled it and into the ice chest it went for 3 hrs. by far the best i have ever eaten. i would also like to thank all the members on the forum, because without them i wouldnt have know what to do. keeep up the great work. oh and by the way i smoke in an 009.

11/3/097:44 AM

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