- Jan 18, 2010
- 93
- 10
I got up extra early and started a brisket at about 5 A.M. before work had the wife flip it about 5 hours in to the fatty side on the bottom and spritz it every few hours while I was at work. I love how easy this smoker is to run, I got home about 3 the brisket was at 190 so I pulled it off used a butter knife to slip between the fat cap and took off the point and cut it up to make some burnt ends!! Its resting in the cooler right now I don't know how much longer can I can take it!!