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BBQ Brisket still on the tough side

By : | 0 Comments | On : August 31, 2013 | Category : Recipes

Reading this discussion helped me out this weekend. I smoked my first brisket, a 4 pounder from Costco. After 5 hrs at 225 degrees I lifted the lid to check the meat and it felt rock hard. Some one here referred to tinfoil as the Texas Crutch, Reading More May Cause Envy…  

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