Originally Posted by kmenard
Do you have an approx. temp to pull it off at (don't want to kill anyone)? How about ribs or anything? I think I will have some extra space in that drum :)
Are you returning to the pit with butcher paper on?
Sorry for the very noob questions.
I don't do temps they will not result in a consistently tender moist brisket. Just probe it in the thickest part of the Flat 1 hr after wrapping.
Wrap it in Butcher Paper and put it back on the pit fat cap up.
Ribs> BB bones 3-3.5 hrs at 300 St Louis racks 3.5 -4 hrs full spares 4-4.5 hrs until they pass the bend test.