I spent 11 hours smoking this piece of brisket at ~200 degrees Fahrenheit. This will result in moist and tender meat. Brisket is odd that way. To really get a good brisket, you have to cook the hell out of it without turning it into charcoal. A whole brisket takes even longer to cook (~24 hours). There are ways to do it faster, but the meat won’t be as tender.
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