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Topic History of: First Brisket - Update
Max. showing the last 6 posts - (Last post first)
Author Message
Broc, just across the Muddy Mo from Omaha fonchik,

Just put my full-breasted-briskie on 1:30 ago... Temp's holding steady @ 230... firebox full...
drip pan nice'n wet an' not touchin' the plate setter...

OK --

Nap time!

See y'all at 3 am.

~ Broc
fonchik Well I seriously punted on this cook. I do believe that the polder probe was in fat pocket and
that was why I had the false high readings after only 4 hours.

I pulled it after 8 hours and put into a cooler for a bit over an hour.

We sliced it and served with crusty bread, spicy BBQ sauce and blue cheese. It was great.

I will be making this again. I am going to chop some of the left overs and mix with BBQ sauce for
sandwiches tomorrow.

Thanks for all those who help me out when I was not sure why my thermometer was showing dong after
only 4 hours.

Linnea