I put this brisket on at 6:30 it’s barely 11 am and it’s 210. It’s 11 lbs, granted it’s hot and humid today but the meat is not soft like butter
Also, if you've never had a "soft" flat, are you using a water pan, or spritzing regularly?Something sure isn't right. 210 in 4.5 hrs isn't possible unless you're running your pit at a very high temperature provided your probes are good and are properly calibrated.
Well let us know how it goes. Seems how we all jumped down this rabbit hole with yaThis is exactly what I did, just wrapped it and let it go another two hours just temped and it was like butter I can’t wait
it was like butter I can’t wait