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Re: Brisket is on, need advice
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Posted by: Flashback Bob on 2007/10/16 12:55:50  

In Reply to: Re: Brisket is on, need advice posted by mb168 on 2007/10/16 08:26:43

mb168,
I think you're ok, but i'M probably too late now. I would think foil will keep it moist and maybe help it cook faster. Mine stayed around 163 for at least 7 hours.

I cooked a brisket (my second, a 5.25lb flat) a week ago. I woke up at 2:30, the temp alarm was going off and my fire was out.

I drizzled some oil on two paper towels, shoved 'em through the bottom vent door, lit them and went back to bed. When I got up at 6:00, the internal temp was up to 163 where it stayed for the rest of the morning.

My total cook time was, I think, 17 hours . I foiled, toweled and coolered it.

It was fine. It could've been better but it was moist enough. My kids are picky eaters and they both had 3 helpings.

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