Local store had "choice" grade at $1.99lb, so picked up a 9.7 pounder without too much of a fatcap. Was a very nice cut. Left in longer than normal, only because I got busy doing other things. Smoked overnight, approx 18 hours.

In all it's glory.........

And finally cut. Notice the flat is just crumbling. Still made for good eats.

Yum!,

Let's Eat!

Mornin' LA....

Looks good enough to eat! 18 hours seems like a long time for a brisket of any size, much less a 9 lb'er. What was the internal temp when you pulled it out? Maybe you had your CS temp lower too...

arkansasQer

I cooked at 225 for roughly 12 hours, wrapped in foil for 6 more after reducing temp to 200. I probably should have just turned it off, but hey, I was experimenting. Still plenty moist, just wasn't picture perfect.

L.A.,

I was just wondering if it took 12 hours to reach your internal meat temp goal or if you just time-smoked it for 12 hours before foiling it? 18 hours seems like a very long time.

Check out �Tom�s� comments on the �optimum internal temp for brisket� on this forum. He ranges from 185-205. I shoot for 193-195 then foil and hold @ 140. Perhaps you had a remote temp probe and, as you say, just got busy with other things. We live and learn�..each one gets better. And the worst �Q� I ever had was pretty darn good.

arkansasQer