Reply to "First Brisket"

Former Member

I have to agree with Wheelz, we cooked two briskets a couple of weeks apart. The first was nine and half pounds, started at 9:30 PM, 225 with 6 oz of wood. I just couldn't stand waiting past 9:30 AM and checked it, 203, done! I could slice it after it rested but the slices just fell apart, ended up pulling itt, Yum. The second was last Saturday. A 15 pounder, started it at 11:20 PM at 200 with 6 oz of wood and checked it at 11:30 AM. Probed three different places and all where 190. Let it go until 12:30 when it reached 195, foiled, wraped and into the ice chest until 6:00 PM dinner. Out of the cooler at 5:30, it was still at 190, sliced and served. Wow, these cookers are great!

8/28/066:47 PM

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