It looks like you're new here. If you want to get involved, click one of these buttons!
After a few years of lurking and enjoying the tips from others I thought it time to post. This morning the LBGE is cooking a high heat 8lb brisket that unfortunately doesn't look quite like a packer. I thought of going the Texas style with just salt and pepper but decided to use a Weber Steak and Chop shake they had on sale at the Costco for $4 for the big shaker. I plan to cook at 300-235 and plan to at 165 given so many others claiming best ever results. Question, I've read to pull at 205 yet it's more the feel then temp. Any suggestions? Thank you in advance.