~45min to dinner and brisket is stalled at 165 or so.
😫
Didn't let it rest at room temp long enough before smoking.
😰
Probably could have used another day in the fridge thawing 🤔
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Isn't 165 technically good for eating? Might not be tender enough though...
Nah dude. Gotta hit 195 so the collagen breaks down. I screwed up when i didnt let it rest at room temp for a few hours before throwing it on.
Good now but had to increase temp.
