- Nov 5, 2014
- 29
- 15
I bought a small 2lb brisket to try it before investing some cash in a big one. I put it in about 10a this morning at 225. It stalled about 140 for the last few hours. I never expected a small one to take this long (it's 4p now). I just wrapped it in foil at 148 degrees. Is this normal, or do you think I was too eager to wrap it so soon?
Thanks
Thanks
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