I put a 10# brisket in the Smokette at 8:00 p.m. yesterday and set the cooker temp dial on 200* This morning, the internal temp of the brisket registered 152*. I'm not in a hurry to finish it since I want it for dinner, so see no reason to increase the cooking temp to 225*, the normal cooking temp or a brisket. Am thinking I will let it cook at 212* until after noon and then adjust as necessary in order to finish it by around 4:00 p.m., leaving time for it to rest wrapped in a cooler for an hour or two. What do you think about this plan?
Original Post