daninnewjersey
Babbling Farker
- Joined
- Jan 1, 2011
- Location
- Southern...
Got an order for brisket....they wanted the whole thing. Got a 15 pound packer (my biggest to date). Trimmed minimally and seasoned liberally. Put it in the drum at 225 and let her crank up to 325. She bounced between 325 and 350. Foiled when it looked good and starting probing about an hour after that.
Didn't check internal temp at all and pulled her off at about the 5 hour 30 minute mark. She rested about an hour and then sliced her up. Didn't separate the point as I kinda like the big slices the point produces...so does my customer.
Didn't check internal temp at all and pulled her off at about the 5 hour 30 minute mark. She rested about an hour and then sliced her up. Didn't separate the point as I kinda like the big slices the point produces...so does my customer.
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