It seems to be done and quite tender at 7 and a half hours. I smoked it for 5.5 hours then 2 hours in a crutch. It uniformly measures 195 throughout and the piece I cut off the flat end was quite tender. Is this even possible for a 10 lb untrimmed brisket? I know brisket is variable, but wow....
Oh, details - my grill was measuring 225 up to a high of 300 after some additional coals. No mopping, just adding wood every half hour or hour. In the oven with the crutch at 250.
Also, is there any particular advantage of resting it in the cooler instead of a 170 oven?
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