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Hi guys, My brisket (first one I've smoked) is done WAY early. I need to hold it for about five hours. I wrapped it in foil and currently have it sitting in the oven at 170 degrees (as low as my oven will go). I know I have to keep it above 140, but I've never held meat this long before...

Hi all, I'm having some guests this weekend and was thinking about smoking a brisket together with a butt. I haven't tried this before. Actually, I haven't done a brisket before. A few questions if you don't mind... - Is it advisable to do them together? - If so, it would be best if they...

Hi Guys, I've smoked pork butt a couple of times now. (I'm fairly new to BBQ.) Both times the temperature spiked into the 270's about three or four hours into the cook. (Weather was cool and calm both nights.) Each time I had to completely close all vents to get the temp back under control...