Originally Posted by Dallas Dan
I don't go by temp but rather by time. I smoke it at 175-195 for around 12 hours, and then wrap it in heavy foil and slow cook 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.
Really the smoker temp 175-195? Hmmmm I've never smoked one for 24 hours. Maybe I should give it a try.