Reply to "Whatcha Shackin'?"

Former Member

got a 13 lb brisket in process. threw it on at 6:30 last night at 225 on my PG500. just did a 12 hour probe and sitting at 170ish.

edit: tell ya what, this might have been the best brisket I've ever made. wrapped in butcher paper at about 180 internal took it off at 200 internal and FTC'd for a couple hours. Total cook time was about 20 hours.

Entire thing was fall apart tender and extrememly juicy. good bark, good smoke ring. was tough to get slices or burnt end cubes it was falling apart so easy.

2/28/216:53 AM

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