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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Turbo brisket?

EggcelsiorEggcelsior Posts: 8,314
edited May 2013 in Beef
Uhhh...

So I grabbed a 12 lb packer from le butcher and trimmed the big guy to just over 10 lbs. I Cowlicked it and put it on at 2300 at 248 grid.
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This morning, I woke to the Maverick alarming that the meat was 190(probe test time) at 0650(grid 260). The meat wasn't quite buttery enough so I land o' lakes'd it for another hour. At 0800, I pulled this meteorite off with a point at 205 and flat at 196-198. Buttery all around.

image

It sure smells purdy... This was supposed to be dinner(pull off around noon) but will instead be lunch. It's been FTC'ing for just over 3 hours now. We will see...
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