surfinsapo
Master Chef
- Joined
- Jun 6, 2007
- Messages
- 5,044
This time had amazing results after all my good friends here at BBQ Central helped me out. Here's what I did. Low-n-Slow, 8.5 lb trimmed brisket that was very flexable. Cooked at 215 degrees for 10 hours. Let it rest. Then I cut into that baby and...OMG, it is sooooo good.. Thanks for all the help everyone. this is a great forum and yall are great people. Happy Fathers Day....