This is my second try at brisket. First try was years ago on a MES30 and was a failure because I didn't allow enough time. This one turned out very well.
12 pound packer. Fresh ground pepper and Kosher salt for the rub and let it sit overnight. After 6 hours @ 225 degrees (160 degrees internal) foiled with beef stock. Another 4 hours to an internal temp of 197. Wrapped and rested in a cooler for two hours.
When I checked the brisket at 6 hours the MB560 had gone through the whole hopper of Royal Oak lump. It was still holding temp when I refilled it.
12 pound packer. Fresh ground pepper and Kosher salt for the rub and let it sit overnight. After 6 hours @ 225 degrees (160 degrees internal) foiled with beef stock. Another 4 hours to an internal temp of 197. Wrapped and rested in a cooler for two hours.
When I checked the brisket at 6 hours the MB560 had gone through the whole hopper of Royal Oak lump. It was still holding temp when I refilled it.
