I put the rubbed brisket on this morning at 6am at MES 30 set to 250 and here I am 3.5grs later and IT of the meat is 177 with my dual probe Maverick.
How is it possible it hit this IT in 3.5 hours?
What do I do? Wrap Already?
How is it possible it hit this IT in 3.5 hours?
What do I do? Wrap Already?