Quote:
Originally Posted by KC911
That looks awesome .... and delicious! I'm a novice compared to y'all, but my WSM seemed to dial back in to 225 no matter what I did ... low & slow, no poking wif a stick...
But ya can ... just 'cause you can  |
Thanks! Looking forward to lunch.
I've been there. This brisket had an incredibly thick point so I wanted to be 235-245 to render all that internal fat but not dry out the flat. The point is like jello it's melt in your mouth and the flat was beefy smokey goodness so all the adjusting paid off. I think the few higher temp spikes may have been good too. Franklin is at 275 in his 1000 gallon rigs.