First smoke on my pitboss . Few questions about my timeline … So 19 lbs brisket trimmed to about 16 lbs . Dry brine last night at 1 am . I’m putting it on today at 4 pm . Thanksgiving dinner is at 2 pm tomorrow . I’m starting it at 180 F for the first 4 hours . Wrapping it then turning it
by Various_Horror7649
3 Comments
Good luck!
Why are you starting so low? I do my brisket at 275° overnight, no wrap until the hold in the oven for 6-12 hours at 150°.
Doing a 19 pounder myself. Putting on about 9 pm, no wrap, just salt and pepper and let it go until done in morning. Pull, foil wrap, oven hold for at least 3 hours. Easy money, all at 225 until it jiggles like a fat girl on a moped.