DaveMc
TVWBB Member
I started a brisket this morning, well, added rub last night. Here is the deal, put it on a 0600 and it hit, 165° at right around 0900, then wrapped and put back on smoker, hit 200° at around 1100, at which time I took it off and put in cooler, for about 4 hours. Double checked internal with a temp pen and it confirmed 200, it went in with a little resistance but not much. Does this seem fast to you guys?
[/url]WSM-013 Brisket Flat by David McPeak, on Flickr[/IMG]
[/url]WSM-013 Brisket Flat by David McPeak, on Flickr[/IMG]
[/url]WSM-013 Brisket Flat by David McPeak, on Flickr[/IMG]
[/url]WSM-013 Brisket Flat by David McPeak, on Flickr[/IMG]
[/url]WSM-013 Brisket Flat by David McPeak, on Flickr[/IMG]
Wrapped at a nice 165° and Mahogany color
[/url]Untitled by David McPeak, on Flickr[/IMG]
Wrapped at a nice 165° and Mahogany color