I started my first brisket last night. I put it on at exactly midnight. It's a 9.5# packer and I am following the Travis Method as closely as I can.
This is an interim post. I've photo-documented each stage, so once I cut it open, I'll summarize appropriately.
My question at this point is "How often do I need to check the brisket?"
At 7:00 it was 200 on the very end of the flat but pretty consistently 185 throughout the point.
I don't use a probe so I have to open and use a Thermapen. I don't want to keep opening the grill because i'm sitting at almost exactly 300 and it seems like I need to not mess with it too much.
If my goal is 205 (per Travis) how often should I be testing it? It's still a bit firm, so I know I have some time ahead, but now I'm too curious for my own good. Just need some guidance on time expectations over the next few hours.
Here's a pic. The bark hasn't really developed but I knew that going in with the braise-type method.