Blasphemy!!! Another Brisket Breakdown

Discussion in 'Beef' started by cuclimber, May 22, 2010.

  1. Thanks ,I tried a brisket once didn' work so good but I'm thinking of giving it another try.this will help [​IMG]
  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

  3. dasmoker

    dasmoker Smoke Blower

    Nothing against this awesome forum, as it is where I always come for great ideas for smoking, but the link the OP posted is a much better link for the beginners (Then the one posted above) since there are many many pics to help with all the questions that arise. I know for me, pics are definitely worth 1000 words or more.

    The only thing I did not like about the OP's link, is the author states do not worry about internal temp. Thats kind of scary for new smokers, lol. But it was an excellent tutorial with excellent pics.
  4. ddave

    ddave Master of the Pit OTBS Member SMF Premier Member

    Nothing wrong with loyalty but there's lots of good info that thread.

    Well, it's not that much different than doing ribs by feel and not temp.

    By the time they are "done" and tender, they are WAY past safe eating temps -- assuming the Four Hour Rule was not violated.


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