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Unread 09-13-2013, 12:44 AM   #11
Hawg Father of Seoul
is One Chatty Farker
 
Join Date: 09-14-10
Location: Rogers, AR
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Quote:
Originally Posted by jrbBBQ View Post
I haven't posted in a while and I thought this would be an interesting and fun subject. Mine was a 12 pounder after trimmed and it took 4h 15m. It was on accident, but turned out great. I put it one on an uds and went fishing for a few hours when I got back the drum was at 410*, I checked the internal temp, wrapped it and cooked for another 1.5 hours, rested it for 3 and everyone loved it. This actually happen a couple years ago, but for some reason I thought of it today and was thinking how fast have you or can you cook a decent size brisket.
That is the temp range I am after.

If you would have took it to 400 to begin with... it would not have taken so long.
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