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Old 10-16-2013, 11:53 AM   #14
somebody shut me the fark up.

sliding_billy's Avatar
Join Date: 08-27-13
Location: Princeton, TX
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12 hours for an unwrapped 11.5 lb brisket is not extremely long if your temps were dropping as much as it sounds like they were. That kind of time in a kettle with the cap up (fire close to meat) without wrapping will definitely result in some hard spots around the edges. I prefer not to wrap my brisket, but with your cooker and the time you started it would have been the best solution. I would seriously practice on some lesser cuts of meat before you put the 14 lb prime through the same treatment.
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