I did a brisket in the smoker today. The target temperature to pull it was 202 degrees. It got to 199 and sat there for two hours until it finally hit 200 and got finished about 20 minutes later. You expect a brisket to stall before it gets done but this was the longest time I have ever had. I've heard of it about people hafin it be longer though. It is for Charlie's birthday party tomorrow so I won't cut it today. As soon as it cools, I will put it in the refrigerator. It will be easier to cut and reheat. I also made a couple of pork shoulder roasts yesterday. I will take pictures if them and the rest of the stuff I am making tomorrow.
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