8:47pm8:53pmI'm confused...
Anyway - I'm in the thirteenth hour since the brisket went into the smoker, fat side down the entire time. Meat Temp is 170° and rising approx. 2° each hour. Just foiled it, fat side up. Plan on pulling the brisket out at 190° and wrapping it up and putting it in a cooler for the night.
Anyway - I'm in the thirteenth hour since the brisket went into the smoker, fat side down the entire time. Meat Temp is 170° and rising approx. 2° each hour. Just foiled it, fat side up. Plan on pulling the brisket out at 190° and wrapping it up and putting it in a cooler for the night.