Master of the Pit
- Joined Sep 7, 2015
Well, it got done WAAAY too early but it is in the oven at 170 to hold until the get together 14 hours from now. I never thought a 12 pound trimmed weight brisket would smoke this fast. It was in the smoker for about six hours when it hit the stall then wrapped and put in the oven to finish. Total time was 10 hours to tender. Just tasting the juices, this thing is going to be awesome. Seasoned with Montreal steak seasoning and that is it.