Re: What's in your smoker?
IMO brisket should be smoked between 250-300 degrees. And at the stall I always push thru it by opening my smoker up to 350 or thereabouts. Then I wrap and rest for 3-5 hours. My 12 pounder packers go on around midnight and come off around 8 or 9 and then are rested right on time for lunch after church.
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