MC Shirt 99
MemberGot rid of the matchlight.
Brisket Emergency!
Good morning everyone! I put a 9lb brisket flat on at 7:00am Eastern for a dinner at 6pm tonight. I was planning on wrapping at 160 and pulling at 200-205. However, my barrel ran hot (around 300) and the brisket got to 160 by 9:00am (only 2 hours!!). I shut the intake a bit and have gotten the temp of the PBC down to around 250.
It's now 10:00 am and I'm panicking a bit. I haven't wrapped since I figure at this point I have time to cook through the stall.
Is this thing going to be shoe leather?
Any thoughts or advice?
Thanks
(BTW, I freakin' love this forum!)
Good morning everyone! I put a 9lb brisket flat on at 7:00am Eastern for a dinner at 6pm tonight. I was planning on wrapping at 160 and pulling at 200-205. However, my barrel ran hot (around 300) and the brisket got to 160 by 9:00am (only 2 hours!!). I shut the intake a bit and have gotten the temp of the PBC down to around 250.
It's now 10:00 am and I'm panicking a bit. I haven't wrapped since I figure at this point I have time to cook through the stall.
Is this thing going to be shoe leather?
Any thoughts or advice?
Thanks
(BTW, I freakin' love this forum!)