The ETA, Ed..is............right now
I did not baste, spritz, crutch or anything....it was all about meat....heat.....and smoke
Here it is after 10 hours with an internal of 194
I tented it in foil and wrapped it up in a blanket and let it rest for 3 hours
Butter, I could have pulled it if I wanted to
This was well worth getting up early and sitting with the pit in a Southern California rain.......
This briskie had a bigger point than the flat....my kinda briskie.
The Meadow Creek worked perfectly and turned that big hunk of meat into campfire flavored butter