Reply to "Incredible Brisket Recipe"

The applause for this recipe was so thundering that I couldn't resist doing my first packer cut (10.5 lbs) by this method, or something like it. Smoked at 225 in my 045 for 5 1/2 hrs, wrapped in foil (with a splash of apple juice) until internal temp hit 185, about another 5 hours, unwrapped and returned to smoker. Once unwrapped, internal temp fell to 170 so I cooked on. At about 14 total cooking hours, I was faced with the thermometer versus clock dilemma because the temp had only climbed back up to about 180-185. Fearing a dried out result, I pulled it and it is getting FTC for about 3 hours before serving. Will my guests be chewing on leather?
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