Brisket and football (pron)

[JSKWSM]

Doing a 15lb brisket. Started at 9:30 at 275. Wrapped with parchment paper as I forgot to grab butcher paper at 4 hours. It has now been on since 1:30 and still no buttah, running about 185 IT. Raised temp on WSM to 300 after first wrapped hour. Checking very 1/2 hour. I know wait till it's done but didn't think it would still being going at this point...

 

[JSKWSM]

 

[JSKWSM]

 

[JSKWSM]

Appetizer from the garden...

 

[pjtexas1]

8 hours doesn't seem too bad for 275. Late stalls happen. Opening and peeking adds to your cook time. That's gonna be good when it finally gives up!

 

[JSKWSM]

 

[JSKWSM]

 

[JSKWSM]

Ok, how do you keep the pics from being sideways when posting from ipad

 

[Stingerhook]

Man, that looks excellent. Send me some please.

 

[Decoy205]

Looks really juicy!

 

[TXLX]

Nice work. How's that oak ridge taste? I see a lot of folks use it.

8 hours for a 15lb seems pretty good.

 

[Doog]

Man....that looks awesome!!!

 

[pjtexas1]

That looks great! Was it as tender as it looks?

 

[JSKWSM]

Ended up being on for 9. IT was at 203, but I went on feel of probe. Yes, as tender as it looks. The best I have made to date. Point back on for burnt ends.The black ops is great. Although on a brisket I don't know if I don't like just salt and pepper better. Would have to have side by side to decide...

 

[tsimm15]

That brisket looks delicious.

 

[Enrico Brandizzi]

Wow! That is a super gud looking brisket! Complimenti!
At what IT did you pull off?

 

[dbl.cheese]

Oakridge Black Ops is the best I've tried so far..