Thread: My dry brisket
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Unread 12-10-2011, 02:38 PM   #13
MIKEMAC
Knows what a fatty is.
 
Join Date: 11-03-11
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I have been cooking at 240 degrees. My smoker has a built in thermostat and stays within a 5-7 degree window either side of 240. It is a vertical smoker and I have noticed that my top rack seems to cook faster. That is where I smoked the brisket. Even my butts take around 10-12 hours for an eight pounder.
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Just trying to make good food for my family with a Masterbuilt 30" electric smoker
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