So I started my 11 pound brisket at about noon. Everything is going good, it's at 160 right now after 6 hours. I'm curious if the last 40-50 degrees takes a really long time. I'm planning on letting it go through the night assuming it will need to. I'm using a MES 30, at 230 degrees. Hickory and cherry wood and spritzing with apple juice once an hour. I'll add photos in a bit!
post #1 of 11
4/16/16 at 4:13pm