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I am admittedly novice at brisket. I've only cooked 2 and one of those was a flat only. Last night I smoked a 13 lb packer cut at around 250. This thing hit an internal of 145 way faster then it should have. That is when I decided to pull it off and wrap it and finish it in the oven at 225. My...

I live in Arkansas between the middle of nowhere and bfe. I'm not new to the craft as I have been charring meat since my dad taught me to use the gas grill when I was 10. I never had the money or tools to buy or build a big pit but I've finally succeeded enough in life to start changing that...