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Unread 08-14-2008, 12:03 AM   #5
jminion
is one Smokin' Farker
 
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Start the cook at lower temps 200 to 225. As other suggested put the brisket in cold. At 3 hour mark or when the internal on the brisket hits 140 then turn up the heat to 250 mark.

Your cooker, a Spicewine, WSM, any cooker that moves low amounts of smoke through the cooker will have problem producing smokering unless you modify the cooking process.
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Ole Hickory EL/EDx
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