First Brisket in the #2.

[DivotMaker]

I'm a 225 guy on brisket, Ed.  Just curious - why 240? 

[sts3d]

OK Divot ,packer sooner than expected...... Mom wants  brisket for Christmas Eve dinner. . Had to trim some off the point to fit. I also like 225. Did the same as the last one but added a couple cube s of Knorr brand bullion in Chipoltle ground up in the rub. Gonna take the small point out in the am and finish at the shop for my guy s.
 Merry Christmas to all!

[es1025]

My recipe calls from 230-240.  I like a little hotter to attempt to get a bark.  I have even seen 275, but as you know we can't that hot without a PID.

[DivotMaker]

Bet the bullion and chipotle will be a good addition, Sean!  Can't wait to hear the results.

[sts3d]

It is Knorr's Chipotle bullion cubes, saw em at the store had to try it. It is smelling pretty good so far. I just got home so I'm gonna see where it is on the IT.

[DivotMaker]

I love a lot of Knorr's stuff, but usually can't use it.  Most of it has MSG in it.  MSG is a huge migrane headache trigger for my wife, so I have to read labels and make sure I don't cook with it.  Weird, but one bite of something with MSG, and migrane the next day.

[sts3d]

Brisket was fantastic! Better than the last one. Super tender. When I sliced it up and got near the point it was to tender to slice and just pulled apart. Took 18.5 hours at 225 then packed it up for the trip. I never read the label on the bullion cube s.  I'll leave it out next time, don't think it made it taste any better or worse. Took about a pound and a half of the leftovers to the mother in laws, she wanted more...... Hope everyone had a good holiday!!!

[DivotMaker]

Nice, Sean!