Quote:
Originally Posted by cazzy
The only thing I can think is that the temp was too low...the point took 17 hours and the flat took 18 hours. So darn odd, around the same temp i've done all but one of my briskets and I usually buy 13-15lb packers.
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That must have been one tough piece of meat. I cook my briskets at 225* religiously and never had one go longer than 12 hours. Even the monster 23lb wagyu I cooked in competition last summer only took 10 hours.
