Originally Posted by Dallas Dan
I don't go by temp but rather by time. I smoke it at 175 for around 12 hours, and then wrap it in heavy foil for another 10-12 hours. At 12 hours into smoking, the brisket has a nice crust so it is no longing absorbing the smoke.
Always keep the fat side up so it keeps the meat moist.
lots of ways to get a job done I guess... but just curious, have you ever tried increasing the temps ? just seems like a really long time, especially with the use of foil.
XL BGE (#2) & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles