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Unread 08-26-2013, 09:56 PM   #12
On the road to being a farker
Join Date: 08-07-13
Location: Hurst
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I have smaller meats. 6 pound brisket and 8.5 pound butt.

Temp should start around 80 when the smoker is ready and climb to the 90s by around noon or so. It might stay closer to the 250-275 range.
18.5" Weber Kettle / 32" Master Forge Charcoal Grill / Modded/Restored NB Bandera
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