Re: What's in your smoker?
I havent done a beef brisket yet, but for pork shoulder - it shreds and falls away at 190. I have a pork loin brining now - thinking 2 days in brine - then onto the smokeage!
For my shoulders - I put the thermometer in at the beginning - but I ubderstand if someone wanted to keep as much of the juices in as poss.
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