Gonna be a long afternoon


 
JimK

JimK

TVWBB 1-Star Olympian
Put a packer on the WSM about an hour ago. It was about an hour later than I had wanted. Temps are pegged at 275 and won't go any higher - even after a couple ten minute sessions with the door propped. I'm gonna hope for the best and finish in the oven at 350 if I h ave to, I guess. Smells great though!
wsmsmile8gm.gif
 
Just finished my 1st high heat brisket. Brisket was just over 11 pounds and it was at 190 internal in 4 hours flat. Its resting in a cooler right now
 
Well, an hour later and lid temp is 325. Flat is measuring 149. Things are looking up.
icon_smile.gif
 
ABTs just came off. Brisket is getting close. Snack time!

Pics will be posted in the Photo Gallery.
 
You must log in or register to reply here.

 

Back
Top