Did a 14 pound brisket last night/this morning.
Here it is all rubbed and ready.
Put it on the drum about midnight last night.
Stuck a temp probe in at 6 am this morning. It was at 162°
About 8 am, it was at 170°. Time to foil.
At 10:30 am it hit 195°. Fastest brisket I've ever cooked. Drum was running maybe 250° to 270° but nothing really high. Verified temp with the Thermapen and the probe went in like butter so I pulled it off. Here it is coming out of the foil.
Separated the flat and the point. Cubed the point and put it back on for burnt ends. After an hour and a half rest, I sliced up the flat.
Couple more hours and the burnt ends were done.
Pretty tasty stuff all the way around.
Thanks for looking.
Dave
Here it is all rubbed and ready.
Put it on the drum about midnight last night.
Stuck a temp probe in at 6 am this morning. It was at 162°
About 8 am, it was at 170°. Time to foil.
At 10:30 am it hit 195°. Fastest brisket I've ever cooked. Drum was running maybe 250° to 270° but nothing really high. Verified temp with the Thermapen and the probe went in like butter so I pulled it off. Here it is coming out of the foil.
Separated the flat and the point. Cubed the point and put it back on for burnt ends. After an hour and a half rest, I sliced up the flat.
Couple more hours and the burnt ends were done.
Pretty tasty stuff all the way around.
Thanks for looking.
Dave