We had a nice weekend here in the Pacific Northwest so I fired up the Pellet Grill for some brisket. Our Son and his Wife and some friends of ours came over Sunday for the evening so Brisket sounded like a good idea - and it's just as easy to cook two as it is to cook one! Seasoned with Kirkland Signature "Sweet Mesquite" for about 14 hours wrapped in saran and in fridge.
Put them on to smoke at 2:30 AM for 4 hours at 175 degrees. Cranked up to 225 for the next 7 hours and finished off at 300 for the last hour in foil (had to speed things up a bit so I could FTC them for two hours before serving). Total cook time was 12 hours to IT of 204 degrees and probe tender.
This was somewhere around hour 9 I believe.
Started to clean up and slice before I got the pick of the finished product.
Final Product - two plates full of Brisky
