Chase Garrett
New member
cooked my first packer brisket this weekend on the wsm. Cooked it right around 230 degrees as measured with a maverick. The brisket was 13 pounds before trimming. I expected it to take 14-16 hours to cook so was surprised when it only took 8 hours before measuring 205 degrees in the thickest part of the flat. Is this normal? I have it wrapped in foil and now have to hold it for about 10 hours before guests arrive for lunch. Any reason why the cooking time was only 8 hours?