9 lb whole
On at 6 a.m., its now 6 pm.
Egg bouncing around 220-240 for the whole cook
At 5 1/2 hrs, temp was 154.
At 12 hrs, temp is 175.
Hoped it would be done by now. Having never done this before, I don't know the feel test well enough to gauge its doneness, so I was hoping to go to 190 or so to be sure.
I know every brisket is different, but a houseful of relatives ready to eat and I am ready to drive to Sonic for burgers.
Does this thing have a lot longer to go based on your collective judgemnent?
And what does one do with a whole brisket if it is ready and no one is around to eat it?