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Unread 10-26-2013, 10:35 PM   #11
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Join Date: 09-20-13
Location: Cushing Oklahoma
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The last 2 briskets I cooked were 12.5-13# also. I trimmed a lot of fat off. More than a pound probably. Smoked at 250 for right at 10 hours. I foiled at 150 and pulled at 203 in flat. I personally think you need to cook longer. I agree with the others, don't worry about the point. Probe tender in the flat, the temp could be anywhere between 190-210 IT probably. May have to overcook one to figure it out. That's how I learned.
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