Never gonna guess....another brisket
Posted: Wed Sep 28, 2016 04:04
This may have posted some where else by accident, but I did a 13 pound brisket starting at 7:30 PM at 250 degrees in the smoker. Wrapped it in foil at 18 hrs, 165 deg. internal and back in the smoker for another 5 hrs. Now at 197 degrees I removed it wrapped it in plastic wrap and towels to rest for an hour. This came out as close to perfect as I can hope for. Still moist on the flat and super tender. The only knife I used was to slice it. This was a choice brisket that I wet aged in the 35 degree fridge for about 40 days......I win!