TVWBB 1-Star Olympian
Well I saw temps were just over 150. I have a REALLY nice bark set on it. So I figured why not wrap it now. Sadly I have no tallow. I found a couple pieces of scrap brisket from my last cook in the freezer, tried rendering those but no dice. Just got crispy fat in the sauce pan. Anyway brisket is wrapped. Has good bark and I think all the smoke it's really gonna need for a great feed. Currently holding temps 240 oven temp now, and current meat temp 155.