Reply to "New Amérique owner, large brisket question"

MeatE.OreMember

Thank you both for the suggestions...the more research I'm doing is leading me more towards starting this thing around 6 pm saturday evening and letting the chips fall where they may. 2 hours a pound...surely this won't be a 30 + hour smoke, but like you said 225 vs 250 and wrap vs no wrap can make quite a difference.

2/4/2110:16 AM

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