Double down on my first Brisket

Discussion in 'Beef' started by ddub, Aug 22, 2015.

  1. ddub

    ddub Newbie

    Thought some more brisket lovers/experts would see it here than in roll call where I originally posted it.

    The basics

    MES 40

    2 12 lbs packers

    SPOG rub

    220 degrees with a maverik 733 monitoring

    10 hours in, maybe be past stall.

    My question here is can you just literally leave it in there without touching it at all for the whole duration?  No turn/mop/peek, etc.
  2. dukeburger

    dukeburger Master of the Pit OTBS Member


    "When you're lookin', you ain't cookin'"

  3. ddub

    ddub Newbie

    Thanks, that is what I thought, but it is nice to have confirmation.  Especially when I have read so many different techniques. 

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