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Hello from St Louis
My name is Jason. I live in St Louis, MO. I have been smoking mostly pork on my Big Green Egg for about a year. Just now trying to smoke beef. Today was my first attempt at a brisket. Taking a lot longer than I thought it would. -
smoking brisket
I've been smoking a brisket for 12 hours now at around 240 degrees. The internal temp is only 160 degrees. Is this normal? Everything I have been reading says it should take about an hour and a half per pound to get up to 185 degrees. Thanks for your input.
