Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
No, I smoked it for 3 hr. on the rack then 225 degrees for 3hrs. then double wrap in foil at temp of 275 degrees for 4 more hours.or until the internal temp reaches 185 degrees. if you like it well done.it should be done at 163 to 170 or when it reaches the temp you . . un wrap the brisket and...
In Illinois this time of year its cold ,a tip for holding the heat in your smoker that works for me is go to Harbor Frieght get a Welding blanket cover your smoker with it,it works great ,no heat loss.Just a thought.