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Torn between two temperatures
Doing my first low and slow brisket. It's a 5 pounder that draped so well I could use it as a purse. But I'm drowning in too much good advice, so I'm here for more. The Ugly Brothers recommend a dome temp of about 180-200. Tim is showing about 225. I'm hearing anywhere between 1.5 to 3 hrs/pound. YIKES. Right now briskie is sitting on a rack over a drip pan full of Tequiza (someone gave me some...gotta get rid of it somewhere). That is all on a pizza stone. Dome temp sitting around 200. Handful of mesquite chunks providing a little smoke. [p]What do you think? hotter? cooler? longer? shorter? Just walk away and come back in 10 hours and see? Prozac?[p]M