So close...decision time. Brisket

erapp100

14 lber going on 18hrs. Temp at 187. its 9:30 am now, feels like butter. Guests dont come until 3 or 4. Dome is at 215 with ATC. Can I keep it on for another few hours to 200 or 205 so I don't have to do a 6 hour FTC?? I left a lot of fat on it. Should I drop dome temp? Just DONT want to dry it out. Last time I FTC for 6 hours it was ruined but didn't have a good cooler. Now I have a serious one.

R2Egg2Q

Is it the thickest part of the flat that the probe goes in like butter? 187 IT is pretty low to be ready to pull. Not impossible but not the norm in my experience.

erapp100

i may have the probe a little far out but I don't think so. Not saying it can't get smoother but no resistance whatsoever. i guess I'm ok for a while longer.

erapp100

Dropped to 210

erapp100

Turned out amazing. Best brisket I have ever done.

nick_banich

Nice!

TexanOfTheNorth

=D>

lousubcap

Home-run! Bet there were some tasty eats there!

SGH

@erapp100‌
Looks like a home run to me. Excellent job my friend! =D> =D> =D> =D>

anzyegg

Great looking cook. My mouth is watering looking at it...Awesome!!!

Terrebandit

Great job. What did you decide to do?

erapp100

Kept it on. Decided I was making a beginner mistake by being impatient. Took it off at 205. FTC for two hours. Still needed a rubber glove to hold while slicing. Flat sliced ok. Overall the rest pretty much fell apart nicely. I left a lot of fat on and it was great meat to begin with. All if which contributed to it turning out so well. I've decided it's not a big sacrafice if it doesn't slice up pretty like A Franklin video. Taste is more important. Piles of brisket make great picking and sandwiches. Thanks all for the encouragement and advice, especially those who don't know I used it.