Its 9:53 PM, outside its 104 degrees, the smoker is at 225 degrees and my first brisket is on. My plan is to finish it at 2 PM tomorrow (16 hours). I have noticed in other foods I have smoked, pork butt for example. That I reach the "cooked temperature" before the recommeded time for smoking is completed. Am I cooking it to fast (temp is 225-250) or shoo\uld I just let it go for the full amout of recommended time?
Thanks
Thanks