I made this video in September 2013 just before my first hip replacement operation. I wanted to make it easy for my wife to pull something out of the freezer and make dinner as she works for my son and had to cook while I was recuperating. If I recall it took 19 hours at 225 degrees to complete this 12 lb brisket. Hope that you enjoy this video.
edited by moderator to fix video embedding
To answer your question: yes, I did wrap it. I let it take its natural course until it reaches 205 degrees internal temperature. I certainly do not expect you to accept my methodology, but it works and produces a very moist end product. My fellow Texans seem to enjoy it very much and they certainly have a lot to compare to.
Looks delicious!! I did a 10lb before, it took 15hrs, I too wrapped mine, after 6 hrs. Let it rest for 2hrs before serving. Its a long wait but its worth it.
looks great man!!!
great color...
~20" Yoder "Swiss Army Knife" Stick Burner~
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