Loaded a 14.7lb brisket last night @ 11:00pm. It's now 10am and the internal temp is 159. Will be foiling soon. I don't cook it to a final temp, I just cook it until the flat feels tender when a temp probe goes in. Some briskets need longer than others, so one temp won't fit them all. I also cook fat-side-down and don't look at it until I foil.
Having a family dinner this evening, my nephew is going to be deployed in a couple of months so we're having a get-together.
Having a family dinner this evening, my nephew is going to be deployed in a couple of months so we're having a get-together.
