Finally got it fired up yesterday morning. The only briskets available here were full briskets. The one we got weighed over 15 pounds. After it was trimmed up it almost filled the cooker. We kept the mesquite smoke going at 215 degrees for 5 1/2 hours and then raised the temp to 250 degrees. It still liked a little being done at sundown and it was getting cold outside so we wrapped it in aluminum foil and stuck it in the oven for 1 1/2 hours. Not bragging but that is about as good of brisket as I've ever eaten. Now we have to find a source for babyback ribs as the local grocery store doesn't have them.I tell the son-in-law that he can't do much but he is a good cook.
Reply:any pics.
Reply:HOORAY!!!!"Any day above ground is a good day"http://www.farmersamm.com/
发表于 2021-9-1 00:14:52