Why is it so hard waiting on a Brisket to get to wrapping temp???? I CANT TAKE IT ANYMORE.
I started my 14 pound packer at 4:30 this morning and I am only at 160. I hit a major wall at 153 and have been waiting patiently for several hours now.
My will power is running thin. I refuse to jack up the temp... but I would like to eat before dark. Unlike the rest of America...I have to work tomorrow...
Happy Labor Day.