Had a 6 1/2 lb brisket with the flat gone (seems it turned into Pastrami last weekend) and today was the time to cook it.
It went in at 9am and the 'griller was cooperating today. Cloudy skies and in the 80s, so keeping 240 to 280 was easy. New split about every 45 minutes. Nothing but store bought Hickory.
At 1:00 IT was 171, 2:00 @ 181, 3:00 @ 188 and it was 195 @ 4:00. Another hour and it was @ 205. Pulled and foiled to rest. It didn't get much rest because the Mrs and #2 Granddaughter were chirping like baby birds, so it got cut up. A plate went to a neighbor who's wife just had surgery and couldn't cook.
I did manage to save enough for burnt ends.
Now if the ice cream would finish, we'll be done.....
It went in at 9am and the 'griller was cooperating today. Cloudy skies and in the 80s, so keeping 240 to 280 was easy. New split about every 45 minutes. Nothing but store bought Hickory.
At 1:00 IT was 171, 2:00 @ 181, 3:00 @ 188 and it was 195 @ 4:00. Another hour and it was @ 205. Pulled and foiled to rest. It didn't get much rest because the Mrs and #2 Granddaughter were chirping like baby birds, so it got cut up. A plate went to a neighbor who's wife just had surgery and couldn't cook.
I did manage to save enough for burnt ends.
Now if the ice cream would finish, we'll be done.....