Hot and fast brisket help...
I have a 7 lb flat on right now.
I was going to put it on yesterday afternoon and try to get it done early evening, and Shane suggested hot and fast. Well, it was raining and I just didn't feel like messing with it as I got home later than expected.
So since today if a holiday for me, I have it on now. I am able to get my offset cranking today... usually I can't get it much more than maybe 275. Today, that baby is CRANKING... it is doing a slamming 380, and after an hour that brisket has gone from 56 to 140 degrees.
Now, should I be looking for something out of the ordinary, or just keep on target for my stall zone then wrap?
Any suggestions... thanks.
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