Man, look at that smoke ring. Tender? How long was that cook?
The smoke ring surprised me…. Brisket on at 8am, spritzed with water at 10a and noon. Stalled for an hour, wrapped in double layer butcher paper at 1p. At 195F I removed the point for burnt ends and re-wrapped the flat to 203F. Flat wrapped in towels and onto a cooler at 4P while the potatoes roasted on the KJ. Very tasty tender and juicy slices were enjoyed. Just checked the KJ and it’s at 400F after opening the vents fully. I want to see if it’s still warm in the morning. Oh and the flavor was wonderful! So, cook time for the brisket was 8 hours. No doubt this would go 12 hours on a half bag of B&B lump.
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