halfcocked
is Blowin Smoke!
Did a 10# packer and 10# butt yesterday to get ahead of the coming weather. Held wrapped in foil in oven at 170 (the lowest it would go) for 15 hours 'till I got around to portioning and freezing. Was surprised how well it held at 170. The brisket was a tad dry and probably should have been pulled off the smoke earlier than the 201 int. temp but tasty nonetheless.