Man, am I an efficient cook or what
> Did 5 packer cut briskets this morning, average weight of 13lbs. This
> time and the last time they came up to 190F in less than 6 hours. Just
> finished foiling them and putting them in the cooler.
> Temps were over 300 for a little bit, but mostly 250-275 or so, hotter
> near the firebox of course, and a bit cooler away, biggest pieces went
> closest to the firebox and on top. Am using raw wood, mostly almond
> this time. Started the cook a about 7:45 and pulled the meat off a
> little before 1PM.
> Have always read about 12-14 hour cooks for brisket. Wierd.
> Anyway, will have some happy amigos come Monday.
Weird how the times can range so much, isn't it? I once had a
9.5 lb brisket finish in under 4 hours at 250 F. I kid you not.