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Unread 09-18-2010, 01:33 PM   #6
Vince B
is one Smokin' Farker
 
Join Date: 11-15-09
Location: Bloomingdale Illinois
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The brisket will be fine over night. I do this all the time with my seasoned meats for the smoker. On a low and slow cook I believe the time is normally 1-1/2 to 2 hrs a lb. However last weekend I made a small 5lb flat that went 12 hrs on my wsm at 220*! I did not foil mine until the last couple hours because I did not think it would ever be done! I did foil with some beef broth and to my surprise it turned out great. I really though that I had killed this one and it would be dried out. Brisket for me has been one of the hardest things to make well! Good luck BM!
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