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Unread 04-13-2010, 05:20 AM   #5
CarbonToe
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For a brisket that small I use a combination of what Brian and LanArc have suggested.

Cook it at about 250. Popping a chunk or two of Cherry or Hickory every hour until a probe slides in without much resistance (~5-6 hours / 195 deg). I then remove from the smoker, wrap in foil and then in a couple of beach towels and then throw in a cooler for about 30mins.
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