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The past two briskets I have smoked have gotten stuck at 196deg for about 2 hours. Each time I have had to take off then due to time constraints. They have been tender, but could be a little better I think. Is it normal to stall at this temp for this long? Should I just push thru this? Oh yeah, I smoke it at 250deg. What temp do yall take brisket off egg?
Thanks for help,