Quote:
Originally Posted by Alfisti
Yeah it has been 12 hrs, still at 160, something has gone wrong, not sure what. It'd edible but not ........good.
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Not sure how it went from 180 down to 160, but yeah brisket is not easy especially if you have never done one. Did you leave the fat cap on it?
Anyways if it comes out dry you can just chop it up and toss it in BBQ sauce, still good.