Brisket and football (pron)

J

JSKWSM

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Doing a 15lb brisket. Started at 9:30 at 275. Wrapped with parchment paper as I forgot to grab butcher paper at 4 hours. It has now been on since 1:30 and still no buttah, running about 185 IT. Raised temp on WSM to 300 after first wrapped hour. Checking very 1/2 hour. I know wait till it's done but didn't think it would still being going at this point...
 
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8 hours doesn't seem too bad for 275. Late stalls happen. Opening and peeking adds to your cook time. That's gonna be good when it finally gives up!
 
Nice work. How's that oak ridge taste? I see a lot of folks use it.

8 hours for a 15lb seems pretty good.
 
That looks great! Was it as tender as it looks?
 
Ended up being on for 9. IT was at 203, but I went on feel of probe. Yes, as tender as it looks. The best I have made to date. Point back on for burnt ends.The black ops is great. Although on a brisket I don't know if I don't like just salt and pepper better. Would have to have side by side to decide...
 
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