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Seasoned for 24 hours out on the shelf in the garage (34 degrees), and brought it in this morning. Eight hours at 225 degrees, pulled at 195 while I baked bread and fixed sides. Melt in your mouth good, and we ate until we were stuffed. Got 4 more meals out of it also!! When Prime brisket is $2/lb cheaper than hamburger, our system is screwed up!!!