Quote:
Originally Posted by TheGrimm
It doesn't take a ton of time to hand form some ground chuck, it's worth the effort for fresh meat.
I'm not one to take a lot of pictures of meat on the BBQ however I did snap a shot of my first full brisket (this is at about the 4 hour mark in smoke mode).
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Brisket is the one thing I haven't tried but I really want to. What temp is the grill at? What temp is the brisket done at? What type of wood did you use?