I hope I didn’t get my brisket on too late. Put in on the smoker at @6:30 am.
It’s at 210 - 220 degrees, 11 pounds. I’ve not done too many briskets, but I am figuring 1 hour per pound, hoping to eat around 6:00 pm.
If it doesn’t get done, there is no fall-back oven to retreat to, as I am at a campground.
It smells great, with the mesquite wood smoke permeating the area.
I’ll let you know how it turns out.
That should be plenty time to get done, should be good and tender. Hint, wrap in tinfoil and put back on grill for the last 2 hours or so, it will rejuvinate any dried out portion.