I’ve done both, paper is overrated IMO.

Sign up, and you'll be able to ignore users whose posts you don't want to see. Sign up

Report problem with this ad

Jul 4, 2024
11:27:55am

Junior Deputy All-American

I’ve done both, paper is overrated IMO.

Report problem with this ad

Junior Deputy

Previous username: shakinbaker
Bio page: Junior Deputy
Joined: Aug 13, 2008
Last login: Jul 7, 2024
Total posts: 11,593 (9 FO)

Report problem with this ad

Messages

Author

Time

Brisket has been on for 18 hours, wrapped in butcher paper for 12. It’s still at 183 in the point.

Skeptical Optimist Political Junky

Jul 4, 10:58am

RE: Brisket has been on for 18 hours, wrapped in butcher paper for 12. It’s still at 183 in the point.

Indy Coug

Jul 4, 10:59am

What temp are you cooking at?

Garn

Jul 4, 11:04am

I was at 200 over night on the pellet grill, following the meat church pellet grill brisket recipe

Skeptical Optimist

Jul 4, 11:07am

RE: Brisket has been on for 18 hours, wrapped in butcher paper for 12. It’s still at 183 in the point.

slappy

Jul 4, 11:05am

Wow. Sounds like my last brisket. I have done a ton of great ones using

ybecausethatswhy

Jul 4, 11:19am

I’ve done both, paper is overrated IMO.

Jul 4, 11:27am

That wasn’t because of the paper

molodyets

Jul 4, 11:41am

Brisket loves to do the opposite of what you need and plan

Your Royal Blueness

Jul 4, 12:27pm

Report problem with this ad

Posting on CougarBoard

In order to post, you will need to either sign up or log in.

Report problem with this ad