Possible first brisket this weekend.

[4 Aces]

Been AWOL for awhile with a new project and just caught this, great post with some awesome advice.

[flyv65]

Did a 10 lb prime brisket today on the PBC: the barrel rose to 325 after I loaded it, then dropped to 260 or so. I hit the stall at 151 in 2.25 hours, wrapped it and put it on the rack to finish. At 5 hours, I hit 200 degrees and it was all kinds of jiggley, so I dropped it in the FC for 2 hours. Sliced it at 4:30 and it was amazing! I dry brined it for 46 hours, then rubbed it and wrapped in Saran until i started the fire this morning. This was my first brisket, and I was honestly shocked at how quickly it came to temp. 5 hours? That's just crazy...

[Huskee]

Welcome to The Pit! I've had a brisket do a NASCAR race up to temp as well, it is kind of unnerving when that happens.

When you get a minute, we'd love to read an intro from you over in the Introduce Yourself channel!