Quote:
Originally Posted by Grizzly6
OK so you guys are freaking me out a little bit...
18lb packer
Rub is salt and pepper with some garlic and celery salt
15+ hours at 250-275
wrap in paper at internal temp around 165
pull from smoker at internal temp of 200ish
Let it sit in the oven at 200 until ready to slice
Will this work fine or should I run around waving my hands all crazy like until i get tired where i fall to the ground and curl up into the fetal position until some magic brisket fairy delivers the perfect brisket to my door. Then the family will be able to enjoy some good Q and i get to suck meals through a straw for the rest of my existance in an institution...
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260 - 270f. You can wrap it after 6 hours if the bark is set (that's a big one). Don't forget to splash it with 1/4 of 50/50 worcestershire and water mix as you wrap. Try to hold for 4 hours.
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Mak 1 Star, Blackstone 36, WSM 18, Weber OTG
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