Brisket

[Cowboy1955]

Put it on at 6:30 this mornin and just put it in the ice chest

 

[Jimsmokes]

Mmm! Brisket!!

 

[ANT0407]

Put it on at 6:30 this mornin and just put it in the ice chest View attachment 4098

Looks fantastic Cowboy

 

[Steve In Pa]

Put it on at 6:30 this mornin and just put it in the ice chest View attachment 4098

What was the weight on that. And time and temp for the cook?

 

[Cowboy1955]

What was the weight on that. And time and temp for the cook?

12 pounds
225 degrees
When it stalled at 165 I wrapped it
When internal temperature got to 206 degrees I pulled then put it in the ice chest to rest
I never go off time but I put it on at 6:30 and pulled it at 6:15

 

[Steve In Pa]

12 pounds
225 degrees
When it stalled at 165 I wrapped it
When internal temperature got to 206 degrees I pulled then put it in the ice chest to rest
I never go off time but I put it on at 6:30 and pulled it at 6:15

Thanks. Looks really good. Was that for a late dinner?

 

[Steve In Pa]

12 pounds
225 degrees
When it stalled at 165 I wrapped it
When internal temperature got to 206 degrees I pulled then put it in the ice chest to rest
I never go off time but I put it on at 6:30 and pulled it at 6:15

I don’t recall ever hitting the stall effect. Probably because at 265 I Automatically go to the wrap

 

[Cowboy1955]

Thanks. Looks really good. Was that for a late dinner?

No
Appreciate it
We’re having friends over today
I’ll pull it outta the fridge and warm it up this evenin at 200 degrees then serve

 

[Cowboy1955]

I don’t recall ever hitting the stall effect. Probably because at 265 I Automatically go to the wrap

I’ve always wrapped at 165 degrees
It keeps it moist

 

[Steve In Pa]

No
Appreciate it
We’re having friends over today
I’ll pull it outta the fridge and warm it up this evenin at 200 degrees then serve

We haven’t done a planned reheat as a meal in itself. Generally our reheat is leftovers.

 

[jaykav]

12 pounds
225 degrees
When it stalled at 165 I wrapped it
When internal temperature got to 206 degrees I pulled then put it in the ice chest to rest
I never go off time but I put it on at 6:30 and pulled it at 6:15

Pretty much my plan for the weekend of the 4th...will be my first brisket

 

[Cowboy1955]

Thanks. Looks really good. Was that for a late dinner?

Gathering with friends the next day

 

[mixed up]

good old brisket the meat you never know when your going to eat but well worth the wait . 12 lbs 12 hrs that went well for sure