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5 1/2 hours on 225 dome/grate and 145 internal. Thinking the stall is right around the corner.
I've been parked at 153 for the past hour. But I'm in no rush as I hope it won't be done sooner than tomorrow morning before church.
I have had Chimay Red Label, I liked it. Sorry to hijack TX
The only thing I can fall back on is that my first brisket was a 12 pounder and it took 11-12 hours to get from 154 to 189. I've dropped the temp to 220. But let's say it does finish earlier than desired. What should I do? The plan is to wrap it up and keep it in a cooler while in church then eat an early lunch around 11ish. Should I just pop it in a warm (170 degree) oven for a few hours?
No apologies. Chimay Red is excellent! It was my first Belgian Ale that got me hooked on that style.
Well, my brisket flat is in foil in the cooler... point cubed for burnt ends (tasted great btw)... Not sure how tender the flat is going to be, but we'll see... Also took 2 cans of bush's beans, added some dry rub, brown sugar, and chopped brisket and threw it on the egg with the burnt ends... Also got a loaf of bread in the bread machine...Whole brisket cooked:Flat separated and trimmed up a bit from excess fat...Blurry picture of the point before chopping...Cubed point with dry rub for burnt ends...Beans...
the bark was awesome tasting... I kept eating the bark/fat I scraped off the flat...I'm going to be patient on the point and do burnt ends... Internal on the flat was 190ish...
It was hard to resist... but it will only get better, right?!?!?!? I sure hope so anyway..
What was that word you mentioned earlier, Cen-Tex? Pay Shunz (sp?).