An Experiment in Scotch

Turned the brisket at 9:30, about 15 min­utes late but I was on the phone with my par­ents. Didn’t get the mop started until just now so it will be another 30 min­utes before I get it mopped. Also had a lit­tle episode where my timer wasn’t on and the temp got up to 318 but it’s back down to 240 and rea­son­ably steady at this point.

BBQ isn’t dif­fi­cult but it does take patience and a lit­tle bit of fore­sight to make it work cor­rectly. Brisket is the hard­est meat I think to smoke and I’m hop­ing this one is a lit­tle for­giv­ing of my lack of atten­tion. Next turn will be at 10:30 so we’ll see then.