2 Hours into my brisket cook and it looks like it's gonna be OK

Lawn Ranger

<p />I know better than to raise the lid, but had to know how my pork fat was doing. Raised the lid with one hand, snapped a pic with the other and put it back down. Sure smells heavenly.[p]Mike

Car Wash Mike

Lawn Ranger,[p]Looking good Mike.[p]Mike

eggor

Lawn Ranger,[p]looks good and i must say that be coordinate "a one handed snapshot in one take" i usually got to have both hands and be thinkin real hard.LOL[p]Scott

Fire in the Hole

Great job! Smells good from here!

The Virginian

Lawn Ranger, How are you going to get a crust with all that bacon on top and on the sides? Might want to remove the top bacon part way through. [p]Brett

Lawn Ranger

The Virginian,
Brett:[p]Kind of a mute point......just checked at 165 and that fatty bacon is almost non existant....albeit quite tasty. Not much left, and it may not have accomplished a thing, but, heck....it was different. This cook seems to be going quite nicely....275 for nearly six hours now. Is that about on par for a 6.6 pounder?[p]Mike

Wise One

Lawn Ranger, I do my brisket cooks overnight and the first thing in the morning I pull the bacon for my morning snack. Boy is it good. And if I have any left over they become part of my BLT for lunch. And sooner or later I get brisket. But how is this your first brisket? I though all Texans were required to do brisket as a first cook.

Lawn Ranger

Wise One,
First..Happy Easter, MY Friend! Not the first brisket....just the first with the fat cap down. I see from your response that the bacon thing is pretty common. I would have thought so. [p]Hope it makes me a hero!
Mike