LSCII
Cup driven
2.5hrs in and we are at 155 degrees and starting to hit the stall. Normally I wrap them in foil for the rest of the cook, but since this one is smaller and I've got time, I'm gonna let it go unwrapped all the way to 200 and really try to get a nice crusty bark...
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What's your go to rub? Have the same smoker and brisket comes out like butter.