Originally Posted by CptnMorgan
Lucky you... Don't you hate that second plateau? How long was your plateau around 160?
Somewhere a bit more than a 1/2 hour.
But that second stall drove me nuts....had to push up over 300 to get it to move.
Brisket is definitely king of BBQ meats.
The cook has his "fingerprints" all over it.
Like the winemaker's Chardonnay.