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I'm a virgin Brisket Smoker!!! Help
I have never had Brisket before - this may because I live in the Pacific Northwest
I tried to do a Brisket in my new egg. It was about 2.5 lbs and I smoked it at 225 degrees for about 4 hours. I know I know I need to get a meat thermometer - I just ordered it. I thought that it turned out a little dry. Is it supposed to fall apart like pulled pork or is the texture a little tougher. Please help me with this. Please give me anything you can