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5
out of 5
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brisket bliss,
August 19, 2007
By williamft2
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"It takes time but it is worth every minute it takes. I used my regular gas grill, lighting only one of the three burners and kept it on the lowest heat setting with a small firebox of smoke chips placed over the burner to produce ample smoke through the cooking which took about 9 hours to reach 160 degrees. The brisket was placed over the unlite burners directly on the warming rack. This works out to be the prefect place for the low even heat that you need for this product. It doesn't get any better than this pal. wft"
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22 of 23 people found this review helpful.
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