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That didn't turn out like I thought it would. Put the brisket in at 7pm @225 thinking if anything I'd be pushing a little to get it done by noon. checked it at 5:15am and it was at 188f and fork tender. Even the point was almost done.I just cut up point for burnt ends and put back into the smoker. Took the flat and foiled it and into a good cooler. I have to hold this for 8 hours now. This was a choice packer with a lot of fat. It sure did cook fast and I am really glad i didn't over-sleep.

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