Hi everyone. My name is Tyler from Iowa. I have been using this site for a long time now but haven't posted much until now. This site is AWESOME! I am attempting my 2nd brisket and just wanna make sure I am on the right track. It is a 4.25 lb flat. I rubbed last night and put on the gosm at 7:30 this morning. The temp rose to 150 and now is back down to 147. I know that there is a plateau with briskett, but it seems to me like one that small should be closer to done after 9 hours at 225. Should I just wait it out, or do I foil it now with some apple juice? Thanks!
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8/1/09 at 6:47pm