Gary Sabino
TVWBB Member
Well, I am doing my first Brisket tonight, too. A huge slab of meat that I had to drive 15 miles for. I put it on at 4:40 a.m.. 19 hours later its around 170, 160 in some spots. I guess I'll go to bed for a few hours and check it. I want to take it off at 190 and than foil it. But tonight I really understand why Chris compared the grilling of a brisket to alchemy. The transformation of that piece of meat is unbelievable.