Time to remove the brisket from the heat, but that doens't mean it's done.

After 13 hours we hit 198 degrees in the thickest part so the cooking is done, but now it's into a cooler to rest for two hours. #CampChef  #PelletGrill  #Aristogrub  #SmokedBrisket
Another Aristogrub Pic via Instagram http://bit.ly/2aj8yk9

Time for the "Texas Crutch".

After 4 1/2 hours the brisket has absorbed about all the smoke that it's going to so it is time to transfer it into some aluminum foil, or what competitive smokers call "The Texas Crutch".  From hear we will continue to cook it at 225-250 degrees for another 9 hours or so until a thermometer in the thickest part indicates that we are at 200 degrees. #CampChef #PelletGrill #Aristogrub #SmokedBrisket Another Aristogrub Pic via Instagram http://bit.ly/29Wmjzz

Finally getting around to smoking a brisket.

It's going to be a long night. #CampChef #PelletGrill Future #Aristogrub Another Aristogrub Pic via Instagram http://bit.ly/29WTYw8