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Unread 08-11-2011, 01:54 AM   #2
On the road to being a farker
Join Date: 10-12-10
Location: Knob Noster, Missouri
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The last brisket I did was 11lbs and It only took 8.5 hours at 275 in my WSM. I foiled it at 170, and when it hit 195 it passed the probe test so I pulled it and let it rest for about 90 minutes in a cooler. It was my personal best brisket IMO, and the opinions of my family.
22.5" WSM, Weber OTPlatinum (DA), Weber SJS
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Thanks from:--->