Recent content by eddie702

I took your advice and kept the oven out of it. Wrapped with foil at hour 11 or 12. When I came back to check an hour or so later, internal temp was 210, so I immediately took it off to rest. Crossing my fingers it isn't over cooked and dry, but the probe slides in like butter all over. Send...

This is all very helpful. We're approaching hour 10 and I have get to take the top off. 28"" check the bark and internal temp shortly and wrap and put in oven when ready. What temp should it finish at...250?

I had read that for briskets this size a lot of people tend to wrap them around 6 hours. I'm more than happy to keep it unwrapped for most of the cook. Is there a specific internal temp or hour mark I should wrap?

Hey guys. I know I haven't introduced myself in rollcall, but I will once this brisket is done. Got myself a wsm 18.5 a few weeks back and so far I've smoked two racks of St. Louis ribs,jalapeño poppers, and an 8lb brisket, all of which came out better than expected. Our family Christmas is...