Merry Christmas Y'all. I'm having a memory laps. I smoked brisket before, But at 13 lbs My math is saying 19.5 hr. I don't remember it ever taking that. I stay as close too 230 as i can w/ a indirect wood burning smoker.Oak & Mesquite wood from my Deer Lease. Is 180 the pull off temp? I use a dry rub. I rub it a day or 2 prior and set it in a covered pan in the fridge.No injection or Spitz. no Tin foil in the smoker on my brisket. I have a note book now. but all I only have Pork Loin & Ribs in it. My Thanksgiving Pork loin was perfect. Thanks for y'all's help.
