I did my first brisket point and flat on my WSM last weekend. I took mine to 190 but in talking with others I have heard of people taking them as far as 205... Clearly with foil.
Never done it but if you need some help let me know I'm down the road in Ashburn... Would be good to learn for possible future upgrades when I get into AG or if you just wanna BS and swap some brews
Hurry up and get this finished, BUT just before you do make a minor mistake you would just never be happy with. Then forget about your brother sell me this one and then go back and make perfection again....
That should be your plan.
Kegged mine the other night, and was also surprised by how clear it was... At the same time my fg was 1.01 nowhere close what book says.. Any one know if 1.2 it lists is a typo or am I reading it wrong?
Ok so I brewed this on Feb 6th.
Airlock activity has stopped and the recipe says it should be done in 10 days.
At this point I haven touched it since the Krausen hasn't fallen.
Is it because its hung up on the floating fruit?
If I pull a SG that is close to the FG is it cool to poke...