Been on the smoker for about 3 hrs.
Trimmed and put my own rub on it.
Smoking around 250.
19 hours????? Holy Crap!!! Ive never had one go that long. Oh well that's what Que is all about.....the meat dictates the time LOL
Ahhh ok. On brisket if you want that FALL apart tenderness you get a BBQ joints then you want to take that thing to 200-205. I usually pull mine at around 198 and let rest in foil for an hour.