- Joined Oct 4, 2015
Preheated smoker to 300 then let it coast down to 225 and added the brisket on. Smoking low intil my smoke ring is nice and big should take about an hour for smoke ring to appear.
Bumped the heat up to 250-275 the rest of the cook. Once it teach 150 texas crunch until o got woke up at 800 temp alarm that my meat was 198 and rising.
Pulled at 200 meat topped out at 207.
Was hungry for breakfast so i sliced some glT and some point took it for lunch. Yum! Sliced pics will com tonight.