Brisket Thick n Thin

bubba tim

Kent, I recognize and use 3 techiques for brisket cooks. Injection, Mopping, and spritzing. I start to mop right when the flat come out of the plateu. 175 to 180ish. Go to my site and look at the brisket page for more info. I used some of the injection for the mop.
Duck fats rules! :woohoo: :woohoo: :woohoo:

Crimsongator

blah blah....brisket.....blah blah

Crimsongator

:woohoo:

bubba tim

Dang, now you are speechless and can't talk...must be the water up dare in bama town..lol