Smoking Brisket & Pulled Pork

[Omaha]

Originally Posted by KCUnited

Crank your smoker up to 325-375 and smoke your brisket for 2-2.5 hrs, wrap it in foil and cook it another 2-2.5 or until 190 internal. Not ideal, the foil will sog out your bark, but you can keep it tender. You can also foil your pork to push it through the stall.

I foil my ribs towards the end but I smoke them again for about an hour to crisp them back up.