Greendriver
is Blowin Smoke!
I turned in the best brisket by far I ever turned in at a contest Sat and got crap for it with the judges. That's ok cause I know how good or at least how much better it was and I'm heading in the right direction with it at least. I used a 17 lb Wagyu (thanks restaurant friend) and made no adjustments to time or temp and cooked just the same as any other with one exception. I made my mind up to cook the dam thing till it was tender without punching a million holes in it with the termopen trying to see if it was done or not, so I cooked it from 12:30 till just before time to turn it in (didn't even go in the cambro). It would have fell apart and not been able to slice it had it cooked much more. I liked it a lot - they didn't.