Brisket advice.

kingsmoke

Got the egg going at 3 am. 12 lb  Brisket on at 6 am.   Been 250 /260 grate temp all along .The flat is reading 203 already , but it doesn't feel like buttah when inserting the probe.. Let it go longer? Or pull at 205 ?

The Cen-Tex Smoker

I would let it go a little longer. Some of them never give up the ghost but a long rest will help. 

This seems like a really short cook unless you wrapped at some point 

kingsmoke

Didn't wrap  until brisket was at 185. I did leave it on until it reached 208.  Turned out to be about a 10-hour cook. Very happy with the results  for my second brisket . The bark  and the point were excellent . Might save the rest of the flat for brisket chili next week 

bgebrent

Looks like you achieved a victory.  Congrats.

lousubcap

Regardless of how you get there-you nailed it.  Congrats.  Way to keep the faith in the "feel."  And way to make sure the bGE was stable before loading the protein.  Congrats!
Couple of questions-was the 12 lbs pre or post-trim weight?  With 250-260 on the grate did you catch the dome temp during the cook?  What was the warp of choice?
Given the shape of the cut, would that be locally sourced?

Enjoy the banquet.

kingsmoke

14 lb pre trim. 250 grate temp. Alum foil. Bought at GFS Marketplace

lousubcap

@kingsmoke - thanks as I am always looking for others cooking times/temps and outcomes.  Not that any of that will impact the cow of choice but helps with the boundaries.