Bill S.
TVWBB Pro
Is it just me or what? Since I bought a case of small packers that were pretty much pre trimmed to a 1/4" cap I haven't been trimming any further. Except for the hard fat around the point. Previously I have been trimming closer. It seems that the past two cooks have been a lot quicker. Down to just over an hour a pound. Where as all my previous briskets have been 1.5 hours a pound. A 7 pounder took about 8 hours today. I have actually achieved higher internal temps as well. I've always pulled them out in the 170's and sliced thin so it was tender. Now I'm in the 180's in less time, and much more tender and moister......Sound about right?