Monty House
TVWBB Pro
I started cooking briskets exclusively with Selects, and I quickly established 1.25 hours/ lb. as my standard cooking time (rough target of 193-195 internal) before resting. I cooked two Choice briskets yesterday (13 lb each), and they were done (198 internal and probe tender when I woke up that morning) after 11 1/2 hours. WSM lid temp 220-230 entire time with water in pan.
Anyone see similar difference in cooking times for those two grades?
Anyone see similar difference in cooking times for those two grades?