I got the talk from my wife that we are having people over for dinner and the meal needed to be done on time no matter what. Well, I've pretty much mastered timing on my WSM. I usually start that the night before at 8 p.m. However, I totally underestimated how quickly this brisket is cooking on my new PBC. I watched Noah's video online thinking that it would take 8 hours. So I got up at 4:45 and by the time I got finished fumbling around with coffee I got the brisket on at around 5:30am. That gives me 8 hours to cook with a 4-Hour rest in a lot of breathing room. However it's only 7 a.m. and my brisket is at 129 right now.
Rather than wrap at 165 like it suggests, should I wrap at 180 or something? Or should I wrap it 165, plan on getting it done and then having an 8-hour rest or more. I don't want it to be mush when it's time to serve.
PBC temp started at 320. I haven't touched it and it's down and stable at 273 right now. Kinda thinking I don't want to touch it anymore and let it ride. Another option is to do what Jerod doesd and at 165 I could check the bark quality, put it on the grate, flip it, then wrap it when ready.
What's y'all's advice on this one?
Rather than wrap at 165 like it suggests, should I wrap at 180 or something? Or should I wrap it 165, plan on getting it done and then having an 8-hour rest or more. I don't want it to be mush when it's time to serve.
PBC temp started at 320. I haven't touched it and it's down and stable at 273 right now. Kinda thinking I don't want to touch it anymore and let it ride. Another option is to do what Jerod doesd and at 165 I could check the bark quality, put it on the grate, flip it, then wrap it when ready.
What's y'all's advice on this one?
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