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Unread 06-20-2011, 09:01 AM   #3
chad
somebody shut me the fark up.
 
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Join Date: 08-13-03
Location: Clearwater, FL
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If it's a packer it can be done in 4-5 hours. I usually do 'em around 300 degrees. Two hours to get good color and smoke then foil and about another 2 hours to get to 205 internal on the POINT. Pull the brisket out of the cooker and hold for an hour or so. I rarely hold in a cooler any more -- too much residual heat. I wrap in an old blanket or two and leave on the table. The meat will still be 160 or so when you get ready to slice.
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Dave
Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker
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