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good ideas! so bigger brisket, longer cook ....

Actually, we waited until 180, so it may be that we foiled a little too late. We were hoping holding off would let some more fat render down as there was still a good amount left on top.

Hello y'all! So I'm struggling with 7 lb briskets. still coming out dry; left fat on, did 250 deg smokes for 5- 6 hours, reaching 190 deg internal in the flat. they look great but still a bit tough and dry. i figure they need more time, but reaching 190 degrees so ? advice please Thanks !

I will try that!

Thanks! So dry might be undercooked? It was at 205 degrees ....

Howdy. i did some penance time in VA (just kidding, its nice there) tell me about the ribs?

Howdy all, just fired up my new WSM 18". did a chicken to warm it up, worked great. Cooked a 7lb brisket yesterday: minion method charcoal, mesquite wood chunks, water bowl 3/4 full, held 235 - 250 deg cook, after 6 hrs internal temp was 165 and stalled. I have to admit I went for the Texas...