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Also….in MES w/ wood chips….
vents open closed or 1/2?
so no liquid in pan at any point?
Fat side up or down?
or flip part way thru?
thank you for the help
Hi, smoking our first whole brisket. About 11#.
couple questions…….
1. .it’s been in about an hour at 200, wood not smoking at all. Is it taking longer cuz such low temp?
2 liquid in pan or no?