Originally Posted by JasonB
? I would have never made it to 210 lol. I would have panicked for sure and had it off. I really like this style of cooking. Way better than being up all dang night and wore smooth out by the time guest shows up. I am going to practice it again this weekend. I have to cook 500 pounds (roughly 30 briskets) of brisket for our annual VFD fundraiser in less than a month. Would like to have this down by then to use on that cook.
If you want to get it down, go get a cheap flat and do the night train brisket in the oven lesson that Pitmaster T outlines. It will show you the perfect "feel" for finishing a brisket. If you don't want to ruin those 500 lbs of brisket coming up, spend $20 on that cheap flat and get on the night train express!