Did my first Brisket last weekend. I have been an avid Green Egg smoker for years but always shied away from Briskets because of the time. It’s hard to keep a Green Egg at a constant low temp for that long (or at least for me). So this year with my new Pit Boss that was the goal. So a got a 17.20 full packer and invited friends and family over for Brisket last Friday Night. I trimmed it up Thursday afternoon and got up at 1:30 a.m. to get it injected, dry rubbed and on the Pit Boss at 2:30 a.m. Fat up for first 3 then down. Was looking good and I was silently cursing myself because at 8:30 I was at 140 and figured it was going to be done 12 and dinner was not until 6:30. Then it happened, the stall. It took another 4 hours to get to 160 to wrap in butcher paper and another 3 after that to hit 202, pull it and cut the Point for Burnt Ends and wrap the Flat and put in cooler. All that happened at 4:00 p.m. I would have liked more resting time but you take what you get. I think I learned a lot for my next try but all the guests seemed very impressed by the Brisket and Burnt Ends.
