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  1. A

    CAB

    Thanks guys. Hey Larry how long would you think an 8 pounder would take using your method? And how long are you resting? Also do you find that your thermometer reads correcty when the meat is in the foil?
  2. A

    CAB

    The Flavor was more roast-like. The edges were falling apart but the inside was a little tough on the heat heat. The low and slow cook turned out realy dry and extra tough. The best brisket I can find around here is famous daves. Their's doesn't have much smoke flavor but they slice it about a...
  3. A

    CAB

    Ive done two briskets both 7 pound CAB packers One high heat and one low and slow. Both were not very good. Anyone use CAB and have some advice

 

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