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That 12-hour brisket temp advice from a random guy at Home Depot
Was picking up charcoal last month and this older fella sees my cart, asks what I'm smoking. I told him brisket and he said 'pull it at 195, not 203, wrap in butcher paper not foil'. I figured he was full of it, but I tried it on a 14 pounder. Best flat I've ever done, no dry chunks, sliced like butter. Now I'm wondering how many other tips I've ignored from strangers over the years. Anyone else get a random tip that beat every youtube video you watched?
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