Originally Posted by Red Valley BBQ
That must have been one tough piece of meat. I cook my briskets at 225* religiously and never had one go longer than 12 hours. Even the monster 23lb wagyu I cooked in competition last summer only took 10 hours.
It was really strange. I wasn't in a hurry so it's all good but still...I was shocked. In the end, the results where great so I have no complaints. Lol