My usually reliable 18" WSM let me down (because we all we know it isn't the cook
) and it looks like I will be doing my first hot and fast 16 lb. brisket.
I started my fire around one (CDT) this morning and went to bed when the temp was at 225 and still climbing to my set temp of 275 using an Auber temp controller. I woke up about about 7:30 to a pit temp of 190. The IT of the brisket is 145.
I was hoping to have this done by Noon and be ready to eat by three. Anyone have an opinion on time and temps to accomplish this? I guess foiling or butcher paper will be happening.
Thanks in advance.