Good mornig bbq bro's! Picket up a 15 lb brisket last night and prepped it and thew it on at 11pm. Using a basic rub with kosher salt, black pepper, garlic powder, paprika, cumin, cayanne, basil. My temps dipped down to 150 after I shut the intakes to my usual method, so I opened up a intake and woke up to this.
It looks moist and I installed the probe to see where she sat. I did a couple spots and this last one was a bit tougher to stick the probe in, so I left it there.
The prep.
OK so I forgot to get a pick of it rubbed..fark...
He she is this am...
Well here's the question...should I let er rip..or flip or wrap? Im leaning towards a wrap with a bit of mop sauce to keep the moisture. Move it to the upper rack to drop the temps by about 30 degrees so I got room for spare's on the lower rack. And keep it on for a few more hours. But just wanted to hear from some pro's. I have read about faster cooks with good results so im just wondering? Thanks for any and all replies guys, and I'll post pics of the rest of the turnout. Happy Halloween! And Smoke on!
It looks moist and I installed the probe to see where she sat. I did a couple spots and this last one was a bit tougher to stick the probe in, so I left it there.
The prep.
OK so I forgot to get a pick of it rubbed..fark...
He she is this am...
Well here's the question...should I let er rip..or flip or wrap? Im leaning towards a wrap with a bit of mop sauce to keep the moisture. Move it to the upper rack to drop the temps by about 30 degrees so I got room for spare's on the lower rack. And keep it on for a few more hours. But just wanted to hear from some pro's. I have read about faster cooks with good results so im just wondering? Thanks for any and all replies guys, and I'll post pics of the rest of the turnout. Happy Halloween! And Smoke on!