JasonW wrote:
> I am doing my first brisket this morning, and am beginning to worry. I put
> it into the WSM at 9:30, brought the dome temp up to 220 (actually it peaked
> at 250, but I dampered down the bottom intakes to nearly nothing). Using the
> Minion method for the coals.
>
> 2.5 hours later the brisket is at 150 internal. I was shooting for 165
> internal after reading other postings and websites, but they all took 8+
> hours. Am I doing something wrong? I will probably hit my target in the next
> hour or so.
>

Your not doing anything wrong YET. I say yet, cause if you take it off
at 165, your taking it off too early. Brisket should be taken off
around 185 or so. It will 'hang' at 165 for what may seem like a long
time. Don't worry about it and just let it cook. At 165, the collagen
is breaking down to get your brisket tender and delicious.

I have heard of brisket taking 12 hours or more. Let us know how it
came out.

Happy Q'en,
BBQ

> -JasonW
>
>