I think done early
Hey everyone. Just wondering as this is only my second brisket. My first was 9lbs and took 12 hours to cook. This second one was 14lbs maybe 12 after trimming fat off & was done in 14 hours on my WSM. This seems quick. I held a temp of 230 to 250 the whole time. I wrapped the brisket after 10 hours when it was, I think, coming out of the stall. Probed it in two places and both came out 205 and 198 (the point). Just seems weird it is done this quick.
Hey everyone. Just wondering as this is only my second brisket. My first was 9lbs and took 12 hours to cook. This second one was 14lbs maybe 12 after trimming fat off & was done in 14 hours on my WSM. This seems quick. I held a temp of 230 to 250 the whole time. I wrapped the brisket after 10 hours when it was, I think, coming out of the stall. Probed it in two places and both came out 205 and 198 (the point). Just seems weird it is done this quick.
