My lazy-a** brisket cook today w/ PRON

[Ronwig]

Nailed it! Nice!!!

 

[SMetroHawkeye]

Thanks for sharing the PRON, timing and Rub recipe... helps us new guys a ton. I haven’t been brave enough to leave one on up to 208. Thanks for a plug of confidence and reminder to trust the different feel of each piece of meat...

 

[aks801]

Thanks for sharing the PRON, timing and Rub recipe... helps us new guys a ton. I haven’t been brave enough to leave one on up to 208. Thanks for a plug of confidence and reminder to trust the different feel of each piece of meat...

Hey man, you're welcome.

As far as 208 temp: I checked the internal temps a few times as it went along just to give me a ballpark to its progress. When I pulled it, it actually still had more resistance at a few points than I would like, but when I checked the temp and it was 208 that was just confirmation that I better get it out of there. And thusly why I ended up wrapping it in foil after the first rest so it could tender-up some more before slicing. The last one I did (also a prime) didn't end like that at all. You are right, each one is different.

Smoke on....

 

[Burnt at Both Endz]

Thanks for sharing the PRON, timing and Rub recipe... helps us new guys a ton. I haven’t been brave enough to leave one on up to 208. Thanks for a plug of confidence and reminder to trust the different feel of each piece of meat...

I cook my fair share of "prime" briskets and my experience with them is that they will always finish at higher internal temp compared to choice or select grade.

 

[LordRiffenstein]

Looks delicious, well done!!

 

[Smoking Piney]

Killer brisket! :thumb:

 

[BillN]

Nice work, thinking about a loaded up brisket sandwich with the leftovers.