17 lb. Brisket - Cooking Time
- Thread starter John G.
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Greg Rempe
TVWBB All-Star
Why do I get the feeling that the premiere BBQ'ers in the country aren't uncorking a bottle of merlot or whatever to pair with their brisket, ribs, chickens and pork butts!!
I seem to recall a large number of beer wagons at the cook-offs!
I seem to recall a large number of beer wagons at the cook-offs!
Larry Wolfe
Closed Account
Uh Oh, watch out there are corks flying!!!!!.........Duck!
Well I just finished eating, and let me tell you... that was the best beef I've ever eaten. Luckily I still have a LOT left. Looks like you were a few weeks early Kruger!
I think the foil made a big difference. Not only did it keep the meat moist, but the juice made a great gravy. Next time I think I will try using wine with the stock. Why not?
Thanks to all!
I think the foil made a big difference. Not only did it keep the meat moist, but the juice made a great gravy. Next time I think I will try using wine with the stock. Why not?
Thanks to all!
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