- Jul 2, 2012
- 40
- 10
picked up a 12lbr on Saturday, trimmed it Saturday night, woke up at 5am Sunday, rubbed with a basic brisket rub I had laying around, meat went on about 6:30, tried to keep it at 275, but with the cool morning and windy afternoon, it fluctuated between 250 and 300, fire management is definately an art that I'm still trying to master.
Cook lasted about 13 hours and pulled it once IT reached about 190, wanted to get to 200 but was running out of time. Cooked for 7 hours until about 160 and wrapped in butcher paper and back on for another 6. I've been reading alot about using butcher paper and this was my first try using it and I'm sold, seems to let the meat breathe more than foil so still had a nice set bark when it was ready to slice.
Cook lasted about 13 hours and pulled it once IT reached about 190, wanted to get to 200 but was running out of time. Cooked for 7 hours until about 160 and wrapped in butcher paper and back on for another 6. I've been reading alot about using butcher paper and this was my first try using it and I'm sold, seems to let the meat breathe more than foil so still had a nice set bark when it was ready to slice.