Griller guy
Member
Did my second Brisket on the Pit Boss for a family get together tonight (my Granddaughter is the young lady). Started last night and did a 12 pound flat and set it up at 12 after trimming, injecting and seasoning very liberally with Meat Church Holy Cow (maybe too much) to cook at 200 and went to bed. Ambient temperature was 37 to 39. Got up at 6:30 and was hitting 120, since dinner was 12 hours away I let that roll until it was 10:30 and 140. I moved it up to 130 and at 12:00 I was hitting 165 and wrapped in butcher paper. At 2:00 I was at 203 and took out and left on the counter for an hour then left in the paper but also wrapped in foil and a towel and put in a cooler. People showed up at 6:00 and at 7:00 we ate and to my surprise I took it out of the cooler unwrapped it and it was still piping hot with beautiful bark. Only thing wrong was I think I went a little overboard on the rub. The bark was beautiful but a little overpowering for some of the guests, next time I will hold back a little on the rub. But all in all a very successful cook. Thank you all for all the comments and keeping this forum going, this is a great tool that I feel is making me a better griller. Marry Christmas everybody.
