Pig Headed
Babbling Farker
I'm trying a high temp brisket today. Put a 10 lb flat on at noon. Plan on cooking at 350* and wrapping at 170* I will start probing at 185* every 20min 'till probe slides in very easy. I will post pics later.
It was a 9.97lb flat that I got from Costco. Must have been a big packer. Yes I injected and put some Stubbs marinade on when I foiled. Brisket was done at 3:30. 3 1/2 hours. It was 192*. Will cool for 2 hours and I will cut it at 5:30. I'll let you know. I can't believe a 3 1/2 hour brisket. Hope it's good. Got a pan of salt on now for future rubs.
Looks great from here Ron!
Can you notice the smoke in the salt?