Thread: Food and Drink Smoking Brisket Tips
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Old 12-16-2018, 07:51 AM   #3
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Quote:
Originally Posted by rabblerouser View Post
Depending on the size of the cut, You can do 6 hrs at 300 even; all other variables aside, the trick is keeping the temp consistent during the entire smoke.

Fluctuations in temp are your enemy for tenderness.

Let us know how it turns out!
I love doing brisket on my Pit Barrel, which cooks around 310. Skip the stall, the bark is great. Smoke ring sucks, but who cares unless it's competition Q?
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