Put on grill at 8:00pm last night. Temp was set to 225 (1st pic)
Pulled at 8:30an this morning (2nd pic), wrapped in butcher paper, back on grill and upped temp to 275
Finished at 11:30am this morning.
Tried something different this time by doing it at 225 overnight.
Came out just on the verge of being dry.
Will go back to 275 for whole cook (no paper) and start at 9:00 or 10:00 (don't want it to finish at 4:00am
),
Wasn't impressed with brisket at start (giant chunk of fat I had to dig out of point).
On the up side, I only paid $1,88/lb for it.
Results were good, good flavor and not quite to the dry point.
Have some homemade bread we took out of freezer this morning, too late for today, but will have brisket sandwiches tomorrow.
