Ran a brisket for 19.5 hours. 12 hours at 195 and 7.5 hours at 230. Used one chunk of hickory and apple. I cooked the brisket to an internal of 197 and let it rest an hour. I separated the point from the flat and was gonna try to pull the point and slice the flat. The brisket was so tender I was able to pull the whole darn thing!! Not bad for a first cook with one of the most toughest pcs of meat around!! I don't miss my off-set anymore!!
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