Doc6633
Knows what a fatty is.
- Joined
- Aug 19, 2015
- Location
- St. Louis, MO
I am getting ready to smoke a 14 pound American Wagu brisket from Snake River. In the past I have only done choice cut flats and am pretty good with those. My questions are will it cook quicker because of the grade of beef? I cook at 250 degrees and usually wrap at 165 or 170. Any thoughts on how long this bad boy will take to cook wrapped or unwrapped? Just looking for ball park cook time as I will obviously probe it for doneness. Also how long can I keep it in a cooler when done in case it gets done early?