weeks
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I'm planning to smoke a brisket this weekend for the first time. I've smoked pork and chicken before, but never beef. My understanding is that I should keep the smoker at around 180-190.
Should I wrap the brisket in foil at some point?
Any other pointers from those experienced with brisket.
Should I wrap the brisket in foil at some point?
Any other pointers from those experienced with brisket.