Howdy all, Merry Christmas..
Just put on a prime Angus brisket from Costco, 12 lbs to be ready for lunch tomorrow. We decided lunch was a good choice since we can have brisket for dinner also.
Also doing turbo ribs and sausage, that's tomorrow's problem.
I'm thinking this brisket should finish around 9 am at the earliest, perfect for ftc and lunch at noon or 1.
Also, taking temps in the thickest part of the flat, not the thickest part of the beast. Should improve my results.
Got some Johnny walker double black from a friend to see me through...
+++++++++++++++++++++++++++Austin, Texas. I'm the guy holding a beer.