Brisket time again Nov. 1st

[Lone Sailor]

1 hour per pound is about as quick as I've ever had a brisket be finished at 225*. That said, temperature will tell the tale, so if it's around 200 then you're good to go, 185* is considered "done" by most. Make sure you check more than one location to make sure.

[2165 Turbo Rail]

Pretty sure this one is fucked I just cut it up. Ill test it again tomorrow. As of tonight I'm disappointed