Full Product Manual

into a dry kettle environment about 30 minutes to let a crust
form.
You can also just smoke low and slow till the meat reaches
190-200 °F. It just takes a lot longer, but it can be worth it.
Brisket
Brisket is a tough cut of meat that is cooked the same way
as pulled pork. Get the internal temperature up to 165°F,
then foil wrap, and bring up to 190 to 200°F. Cooking times
are about the same as pulled pork, but a little less since a
brisket is not as thick. No foil? Expect to cook to 14 hours
and for meat to be a bit drier