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Discussion in 'Food Forum' started by O2BShooting, Jan 20, 2010.
Just wondering what temp you cook your brisket too before you pull it from the pit.
I smoke it not to exceed 200 degrees for as long as it needs. Maybe up to 24 hours. I usually finish it in the oven. Pull and tent at about 150. The temp should continue to rise another 10 degrees or so. HTH