© 2010 poornerd

Texas Beef Brisket BBQ Trial Run

Since I plan on doing a large beef brisket – Texas style BBQ – on Saturday, I though I would do a smaller one (that would be done quicker) to try it out. This is an almost 2 lbs one that took 5 hours; because I let it get too cold about half way in. I had to wrap it in foil for the last 1.5 hours to get it up to 180 degrees. It was incredible!

Post a Comment

Your email is never published nor shared. Required fields are marked *

*
*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>