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Brisket Advice Please! ASAP
I put a 7.5 lbs brisket on last night at 1:30 AM. The temp was at 250 (dome) and had been there for 15 minutes before I went to bed. Overnight the temp climbed to 295 and I'm not sure how long it has been there. I'm working on dropping the temp down to 250 but my question is should I take it lower after the time spent at 300? I really don't want to wreck the brisket. Any help would be greatly appreciated from the vast knowledge base that is the EggHeagForum! :cheer: