Thanks.
Started at 15lbs.
Trimmed lean like that, probably 13.5lbs.
7 hours at 200*F gave an internal temp of 160*F.
Another couple of hours at 250*F gave an internal temp of 185*F.
Double wrapped in foil, then a towel and into a small cooler for a few more hours until chow time.
I’ve had them range from the 1/2 hour to 1-1/2 hour per pound.
Forgot to add: another 1/2 hour for the burnt ends after tossing in drippings and a bit of sauce.
Thanks
I’ve been thinking of brisket since seeing it.