Guess what time this brisket will be done...

[Mosca]

No prize this time, I guess if you’re in NEPA PM me and you can come over and share.

12 lbs trimmed to about 7.5. It went on the BGE at almost exactly 9AM, 275*. Here it is 12:45 and the doggone thing is at 185*, it looks like there was no stall!

[Mosca]

Stupid me. Moved the probe. All is well.

[Mudkat]

Been there

[Razor]

8pm?

[Mosca]

The point was done at about 3:30, I cut it off and wrapped it. The flat is at about 201, and doesn’t seem like it will ever get tender. It is... a brick.

[mountainsmoker]

What grade of brisket? Sometimes you just get one that just won't soften up and there is nothing you can do. But take it to 205 and see what happens.

[Mosca]

Sam’s Club prime. The point looked fantastic as I was trimming it, and it wiggled like jelly when I separated and wrapped it. It’s going to be amazing. The flat, well, we’ll see. At 203 it’s okay, but I can tell this is going nowhere.

[Mudkat]

Looks great from here!

[Mosca]

The point:

[LA Pork Butt]

So, what is the verdict on the flat?

[Mosca]

It’s not as bad as I thought it would be, but it’s still for beans.