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Bricket Question

SmokeySmokey Posts: 2,468
edited November -1 in EggHead Forum
At about 9:30 last night I put a 5.5lb brisket on the egg (at about 225*). By this morning, temp had risen to almost 250*. Polder temp said 201*. so I pulled it off, wrapped it in foil and she's now sitting in a cooler with a few warm towels.[p]My question is , does 9 hour sound a bit fast for a bricket to cook? I bought the bricket from Sams and was a little disappointed that the fat-cap had beened trimmed to about 1/4 of an inch.[p]What do I do now, Let it rest? Let it smoke more?[p]Smokey

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