Hello all,
Here goes nothing. At this very moment it's trimmed, rubbed and resting.
I'm planning to put it in around 9PM Eastern. It was a 12.5 lb brisket.
I figure 12 hours to get it to 190. Then 4 hours to rest in a hot dry cooler as Jim Minion suggested.
Here are some pics. Hope I trimmed it properly.
http://share.shutterfly.com/os.jsp?i=EeAtXDhu0btnEg&open=1
Here goes nothing. At this very moment it's trimmed, rubbed and resting.
I'm planning to put it in around 9PM Eastern. It was a 12.5 lb brisket.
I figure 12 hours to get it to 190. Then 4 hours to rest in a hot dry cooler as Jim Minion suggested.
Here are some pics. Hope I trimmed it properly.
http://share.shutterfly.com/os.jsp?i=EeAtXDhu0btnEg&open=1