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15 or so hours later the brisket is done!

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Smokey
Smokey Posts: 2,468
edited November -1 in EggHead Forum
It was about 10 and a half pounds and took 15 hours. Oh, does it smell good. It's resting now and tastes outrageously good (I had to sample it)![p]I trimmed alot of the fat off, but used it on top during the cook. Moist is an understatement![p]Oh, I love my eggs!
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  • GrillMeister
    GrillMeister Posts: 1,608
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    Smokey,[p]Congrats on a job well done! I just pulled mine and it's now resting wrapped in foil and towels in a pre-heated cooler. I was able to resist temptation to sample it, but had some Swamp Venom Smoked Almonds instead.[p]I believe it about Beer Forty-five, so time for a frosty one!

    Cheers,

    GrillMeister
    Austin, Texas
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  • Wise One
    Wise One Posts: 2,645
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    Smokey, I know what you mean. I did 25 lbs of pork last night for some pulled pork. It stabilized at 195 and so I let it cook all night at 195 and then kicked it up to 225 for a few hours. It's been on 15 1/2 hours and should be coming off soon.

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  • Smokey
    Smokey Posts: 2,468
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    Wise One,[p]25 lbs of pork, that's a good amount! How many people are you feeding! Was it three butts?
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