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Hit 200 degrees on my very first brisket flat and nearly cried at the smoker
I grabbed a 12 pound choice packer from Kroger last Saturday, trimmed it myself for the first time. Threw it on my old offset around 10pm with hickory chunks, checked it like every hour trying not to open the lid too much. Wrapped it in butcher paper when the bark set around 170 and then it stalled forever at 185 for like three hours. Pulled it off after 14 hours and it probed like butter all over. Anyone else get that weird panic when something actually goes right the first time and you're scared to mess it up next round?
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fionarodriguez24d ago
Calling BS on @eric_wright77 since beginner's luck is super rare with brisket.
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