So doing my first ever brisket. Its a 3.5lb flat. I'm very excited cause brisket is my favorite BBQ meat. I'm following Bearcarvers method from a few years ago. He had a 3.75lb flat. I put the meat on at 7:15 with plans of eating around 6ish. Should be right on with his timeline. Flameboss is set to 230. My concern is its 9:30 now and meat is already showing 144. I'm guessing it will start to slow down in the 150s but does this seam way too fast a temp climb? I'm planning on wrapping at 160 and I'll double check the temp with a second probe at that time. Bearcarver didn't hit 160 until 1:30, but at this rate I'll be there by 11 it seams. I definitely need an experienced opinion. Also I put fat cap up If that makes a difference? If it seams to be ready fast should I skip wrapping?
Thanks
Thanks
