![Big Grin](/static/images/graemlins/icon_biggrin.gif)
We are smoking our first brisket this weekend, about 11# full packer. Because of possible weather and schedules I may want to stretch it out over 20 hours or so. Can I cook it at 200 for most of the time? Do I need to have a second addition of wood? I will start with about 3oz in a Smokette. Other than the temp and the fork test would I have to be around to turn it or change racks? Of course we will have a tray of "the beans" on the bottom for the later half of the cook. ![Big Grin](/static/images/graemlins/icon_biggrin.gif)
![Big Grin](/static/images/graemlins/icon_biggrin.gif)
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