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Now that I've got a meat thermometer, I can tell you that the 1.5 hours per pound rule is a bit conservative in my smoker, at least. I've never tried anything that big, so don't take my advice :) Maybe some of the more seasoned pros can tell you about what time to expect on that one.
It turned out pretty decent. As usual, I tried testing more than one variable at a time, and learned some things to do differently next time.
When I got up to 150, I wrapped the brisket in foil and added a splash of apple juice to power through the stall. When I got up to 185, I unwrapped it...
Hey guys and gals. New guy here. I'm Jim from northern Indiana (we call it Michiana cuz we're right on the Indiana - Michigan border). I've been grilling for a long time (a huge Jenn Air stainless monster) and after a few trips to smokestack in San Antonio, I got hooked on BBQ and knew that I...