16.5 lbs brisket, on my 55gal. Drum pit, done by 7pm today???

[phahn17]

Here's my noon picture and update, keeping it right around 280-300. Sopping on the hour. Coal door half open to get air. What y'all think?

 

[Ron_L]

Looking good so far!

Stop looking and sopping (whatever that is :-D)! You're loosing heat every time you open the door!

 

[gtr]

+1 on keeping the pit closed! The benefits of sopping (and I'm not sure what they are - I used to do it but stopped) are outweighed by the opening of the door - you lose too much heat doing that.

 

[phahn17]

Haha! Nobody here sops there brisket?

 

[TnDrew]

Well, its 1945, where is it?????

 

[smokintheboro]

In the belly.

 

[phahn17]

Alright guys, sorry it took me a while to get back to it.... But ended up wrapping it at about 175 and boy it turned out pretty......Thanks everyone!!

 

[phahn17]

Turned out right at 7, let it sit for an hour and buddy it just about all gone!!!

 

[BigBobBQ]

thats great to hear that it turned out...

 

[snyper77]

I love brisket, but I'm not crazy about giving someone $43 for a piece of meat.