Jeff Eastman AZ
TVWBB Member
So, despite my wife thinking I am crazy, I got one of these the other day:



I only use salt and pepper on brisket, and I think I will take this to a max of 225 degrees F, as I am concerned about losing a lot of the goodness at higher temps. Then, wrap at 160 in foil (I usually use butcher paper, but I want to catch the juices so I am changing course this time) Has anyone ever cooked one of these? What was your experience?



I only use salt and pepper on brisket, and I think I will take this to a max of 225 degrees F, as I am concerned about losing a lot of the goodness at higher temps. Then, wrap at 160 in foil (I usually use butcher paper, but I want to catch the juices so I am changing course this time) Has anyone ever cooked one of these? What was your experience?