14.78lbs, smoking with oak chunks and pecan chips. Hoping for it to get done around 3pm.
Updates coming later, time for a little sleep.
Thanks! I love the iGrill mini, so handy. One of my probes did go bad and start reading crazy temps, I was about to start calling it a piece of junk until some one in my house fessed up to soaking it in water overnight after it was used, which it says explicitly on the package not to do. I got my eye on the igrill2 now, 4 probes in one how can you not!
Thanks guys haha, I wont give up. Brisket is the only thing so far I can't get to be that good, lol. 2 pastrami's and a regular brisket. I guess it is just a cruel mistress.
The other grades I meant were choice and prime.
That's correct, I think prime is 3-4 times the price of select. I paid 3.99lb at the supermarket for this select brisket, it's the only packer I could find in my area.
Thanks for the advice, I'll keep that in mind for next time.
The grades of beef are Standard, Select, Choice, Prime, then stuff like Wagyu. The grades are based on fat marbling. It is basically non-existent to very little in Standard grade; everywhere in Wagyu. Each of the grades has several levels of marbling, with Wagyu having the most.
Price difference? Using Select as a base, Choice will be 25-100% more expensive than Select on average. Same increase with Prime grade over Choice. Wagyu can be off the charts.
The majority of the meat sold in the US is one of the Choice grades, but I still pay close attention to marbling in cuts that should have marbling. There have been times I've noticed very little difference between Select and Choice, or between Choice and Prime.
I waited until the probe inserted into the point end with no resistance.