You were right...You were right, you were right... I was LONG on the brisket.
I had the wrong times - but I've corrected them for this cut - both under 12.5 and over... It's a general rule of thumb guide - I know it will not be dead on but it'll be close in most conditions.
Go back and give the brisket calculator another shot and let me know what you think? If you need the link it's http://MeatSmokingCalculator.com
I'm sure you'll find the cook times for at least that cut of meat more in line now. ;)
PS. Please PM me on how you derive your meat weight. I use post-trim weight, un-seared.
Happy Super Bowl Sunday!!! Go ((#(*)@#)!
Fun times last night and today in Cali....