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Brisket Help Please

cbel
cbel Posts: 1

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,

Chad

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