That was a great experiment Jon. An 18 pound full packer brisket in 5.5 hours….that’s pretty amazing. I’m sure the point will produce some great burnt ends! Maybe a longer resting time would have absorbed some more juice. Still looked really good! Cheers brother!
I’ve been doing this more lately. 350 for 2.5 hours roughly , wrap with a cup of braiding liquid and cook til 210. Rest how ever long you need. Turns out awesome.
Looks great, I always smoke my brikets with the fat side up. I have found that keeps my briskets more moist.
I probably let it sit for 2 hours or until the internal temperature is below 150F.
That was a great experiment Jon. An 18 pound full packer brisket in 5.5 hours….that’s pretty amazing. I’m sure the point will produce some great burnt ends! Maybe a longer resting time would have absorbed some more juice. Still looked really good! Cheers brother!
Yeah I thought about that. Probably could have rested another 1-2 hours. Thanks Jay!
I’ve been doing this more lately. 350 for 2.5 hours roughly , wrap with a cup of braiding liquid and cook til 210. Rest how ever long you need. Turns out awesome.
Agree- it’s great in a pinch!
What ratio is your water/apple cider vinegar spray? Thanks..
@@chuckandrews5339 usually 2:1 water to vinegar.