halfcocked
is Blowin Smoke!
Been aching to do an other brisket for a while now. The long cook keeps me from doing it more often. Picked up a 13# prime from Sam's last week that was reduced to about 8# after trimming. The cook was relatively short (about 7 hours at 250-275). I cit the point away at 5 hours when it reached 207, cut it up basted and put it back in the covered pan for an other hour. The cook cam out great and I'll be buying more Sam's prime.:biggrin1: