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I'm doing a brisket. Do you folks cook it until it reaches 180 to 190, and figure it's done? Or do you cook it for say, 2 hours per lb.?

I was figuring to put it on about 10 tonight, on about 220 or 225, til it gets about 185 or so, then turning down the temp to 140 and leaving it on until lunch. Maybe wrapping it in foil to keep it from drying out.

How do ya'll do yours?

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