G
Guest
Guest
Put a big brisket on the smoker at 8:30 AM. It held at 225* until around 4:00 when the temp began dropping (I started with less than a full pan of charcoal - my WSM always runs hot). Added H2o and dozen unlit briquettes and waited until the temp stabilized at 225. Left for an hour to run a few errands. When I returned the door to the smoker had fallen off, the temp was up to 315, and my brisket was sizzling away!!! The internal temp of the meat was 190 but a little greasy and not so tender. I put it back in the smoker when it dropped to 225...should I leave it in for another couple of hours, or will the meat toughen while the fat renders??? (It sure did taste good)