Did two 12 lb. packers yesterday, and today. Tried the fat down deal and I might be sold. The fat dripping from the one above worked out well too, lazy mans mop.
I've had briskets get stuck at 170 or so for a while. Yesterday I couldn't seem to get the brisket started. They were both close to room temp when they went in. 4-5 hours into the cook they were both still hovering between 90-100 degrees (temp in the box was 215-220). The only time I opened the door was to put some ribs in about 4 hours in. Checked the temp in the smoke box with three different thermometers, all were within 2 degrees. Tried different thermometers in the brisket, same deal. They finally hit 150 about 13 hours into the cook. 8 hours later I put them in the cooler. Sliced some up and it came out great. Not the best I've ever done, but the neighbors won't be getting any either. There seems to be plenty of fat, brisket is tender (closer to competition tender than butter meat).
First time I started lunch at 7 AM the day before.
I've had briskets get stuck at 170 or so for a while. Yesterday I couldn't seem to get the brisket started. They were both close to room temp when they went in. 4-5 hours into the cook they were both still hovering between 90-100 degrees (temp in the box was 215-220). The only time I opened the door was to put some ribs in about 4 hours in. Checked the temp in the smoke box with three different thermometers, all were within 2 degrees. Tried different thermometers in the brisket, same deal. They finally hit 150 about 13 hours into the cook. 8 hours later I put them in the cooler. Sliced some up and it came out great. Not the best I've ever done, but the neighbors won't be getting any either. There seems to be plenty of fat, brisket is tender (closer to competition tender than butter meat).
First time I started lunch at 7 AM the day before.
