Small brisket.

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Any idea how long? When it hits that internal temp just wrap in foil until time to eat?
At 225 your probably looking at 8 hours, at 280 about 4-5 hours.

Start checking the meat at 195, when a toothpick or probe goes in with little to no resistance (like room temp butter), it's done.

At this point you can rest it on the counter for 1/2 hour & slice it, or you can wrap it in foil & keep it in a 170 degree oven until ready to slice.

Alright thank you sir. Gotta find me a good rub for it and it'll go in the smoker in the morning. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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