How am I doing? 12 hours later, is my brisket looking good? 200⁰ since 5pm last night. Now 5am, probe is reading 159⁰. This is a big hunkin 18lb brisket. Figured due to its size it might take a bit longer to finish. How's my bark looking after 12 hours? Should I increase the temp?
Merry Christmas Eve!
by MagazineUnlikely7085
4 Comments
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Around 10:30pm I sprayed it with apple juice. Went to bed
5:15 AM: I slid the meat over and put the trimming tray next to it as well as sprayed it with apple juice then poured some of the fat juice on top. Bumping up the temp to 215⁰ for a bit.
6:30 – 7AM: Bumbed temp up to 225⁰ with super smoke on. Probe is at 165⁰. Have been coating the top with fat juice periodically. Almost time to wrap. Bark is looking amazing but not quite fully black yet.
275 and foil boat instead of wrap. Wrap for the hold.