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Jul 4, 2024
11:05
:34
am
slappy
All-American
RE: Brisket has been on for 18 hours, wrapped in butcher paper for 12. It’s still at 183 in the point.
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slappy
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slappy
Joined
Dec 1, 2001
Last login
Jul 6, 2024
Total posts
15,541 (222 FO)
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Messages
Author
Time
Brisket has been on for 18 hours, wrapped in butcher paper for 12. It’s still at 183 in the point.
Skeptical Optimist
Political Junky
Jul 4, 10:58am
RE: Brisket has been on for 18 hours, wrapped in butcher paper for 12. It’s still at 183 in the point.
Indy Coug
Jul 4, 10:59am
What temp are you cooking at?
Garn
Jul 4, 11:04am
I was at 200 over night on the pellet grill, following the meat church pellet grill brisket recipe
Skeptical Optimist
Jul 4, 11:07am
RE: Brisket has been on for 18 hours, wrapped in butcher paper for 12. It’s still at 183 in the point.
slappy
Jul 4, 11:05am
Wow. Sounds like my last brisket. I have done a ton of great ones using
ybecausethatswhy
Jul 4, 11:19am
I’ve done both, paper is overrated IMO.
Junior Deputy
Jul 4, 11:27am
That wasn’t because of the paper
molodyets
Jul 4, 11:41am
Brisket loves to do the opposite of what you need and plan
Your Royal Blueness
Jul 4, 12:27pm
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