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    Brisket stalled at 145 for 12 hours

    I am a bit new to smoking, have done a few smokes and still struggling with timing. Started a 4 lb brisket last night around 11:PM, was cold out of the fridge and I dry brined it for 30 min, applied some molasses and rub and popped in my GMG daniel boone at 150 for about a 30-60 min before...
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