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Message
re: Please critique my brisket process for a heavy bark
Posted on 5/28/22 at 8:14 am to Sheepdog1833
Posted on 5/28/22 at 8:14 am to Sheepdog1833
Wrap closer to 170. Don’t pull until 203. Rest in an ice chest for at least a couple hours before slicing. Doing one tonight. Wish me luck. 
1
Posted on 5/28/22 at 9:27 am to Remo Williams
quote:good luck. I’m throwing one on tonight for tomorrow lunch.
Doing one tonight. Wish me luck.
Does anybody not wrap? Im thinking about going 210 all night until I hit 203. Wrap it up then and in the ice chest until it’s time to eat.
This post was edited on 5/28/22 at 9:28 am
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