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	<title>
	Comments on: How Long To Smoke Brisket at 250 Degrees For Best Results	</title>
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	<link>https://bbqhost.com/how-long-to-smoke-brisket-at-250/</link>
	<description>Add Sizzle to Your Grill including Brisket, Pork Shoulder, Steak, Ribs &#38; More</description>
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		<title>
		By: April		</title>
		<link>https://bbqhost.com/how-long-to-smoke-brisket-at-250/#comment-1002271</link>

		<dc:creator><![CDATA[April]]></dc:creator>
		<pubDate>Sat, 25 Jun 2022 16:06:56 +0000</pubDate>
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					<description><![CDATA[Got a nice sized brisket about 12 lbs. on my smoker now.  Been smoking it since 7 a.m. with lump charcoal and Pecan wood.  It&#039;s 11 a.m. now and the internal temp is 175. It has a nice deep color so far and I figure it should be at its optimal temperature of 200-205 by roughly 1 p.m.  Sending it with my sister to her home in Florida tomorrow.   She can&#039;t find decent brisket there at all.]]></description>
			<content:encoded><![CDATA[<p>Got a nice sized brisket about 12 lbs. on my smoker now.  Been smoking it since 7 a.m. with lump charcoal and Pecan wood.  It&#8217;s 11 a.m. now and the internal temp is 175. It has a nice deep color so far and I figure it should be at its optimal temperature of 200-205 by roughly 1 p.m.  Sending it with my sister to her home in Florida tomorrow.   She can&#8217;t find decent brisket there at all.</p>
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		<title>
		By: Jim		</title>
		<link>https://bbqhost.com/how-long-to-smoke-brisket-at-250/#comment-1002268</link>

		<dc:creator><![CDATA[Jim]]></dc:creator>
		<pubDate>Mon, 20 Jun 2022 19:48:25 +0000</pubDate>
		<guid isPermaLink="false">https://srv876758.hstgr.cloud/?p=7120#comment-1002268</guid>

					<description><![CDATA[In reply to &lt;a href=&quot;https://bbqhost.com/how-long-to-smoke-brisket-at-250/#comment-1002163&quot;&gt;Tony&lt;/a&gt;.

@Tony, Myron Mixon cooks it to 205 internal degrees. He’s the man.]]></description>
			<content:encoded><![CDATA[<p>In reply to <a href="https://bbqhost.com/how-long-to-smoke-brisket-at-250/#comment-1002163">Tony</a>.</p>
<p>@Tony, Myron Mixon cooks it to 205 internal degrees. He’s the man.</p>
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		<item>
		<title>
		By: gonzo		</title>
		<link>https://bbqhost.com/how-long-to-smoke-brisket-at-250/#comment-1002174</link>

		<dc:creator><![CDATA[gonzo]]></dc:creator>
		<pubDate>Wed, 15 Dec 2021 18:08:38 +0000</pubDate>
		<guid isPermaLink="false">https://srv876758.hstgr.cloud/?p=7120#comment-1002174</guid>

					<description><![CDATA[225 to 250 degrees in our pit it will be done in about 6.5-8 hours. with a very good looking smoke ring. and very tender.]]></description>
			<content:encoded><![CDATA[<p>225 to 250 degrees in our pit it will be done in about 6.5-8 hours. with a very good looking smoke ring. and very tender.</p>
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		<item>
		<title>
		By: Kenny		</title>
		<link>https://bbqhost.com/how-long-to-smoke-brisket-at-250/#comment-1002165</link>

		<dc:creator><![CDATA[Kenny]]></dc:creator>
		<pubDate>Thu, 02 Dec 2021 01:46:07 +0000</pubDate>
		<guid isPermaLink="false">https://srv876758.hstgr.cloud/?p=7120#comment-1002165</guid>

					<description><![CDATA[In reply to &lt;a href=&quot;https://bbqhost.com/how-long-to-smoke-brisket-at-250/#comment-1002163&quot;&gt;Tony&lt;/a&gt;.

@Tony, 
I prefer 250F. And I pull it when the internal temp gets to 203F. 

Test it, then eat.]]></description>
			<content:encoded><![CDATA[<p>In reply to <a href="https://bbqhost.com/how-long-to-smoke-brisket-at-250/#comment-1002163">Tony</a>.</p>
<p>@Tony,<br />
I prefer 250F. And I pull it when the internal temp gets to 203F. </p>
<p>Test it, then eat.</p>
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		<item>
		<title>
		By: Tony		</title>
		<link>https://bbqhost.com/how-long-to-smoke-brisket-at-250/#comment-1002163</link>

		<dc:creator><![CDATA[Tony]]></dc:creator>
		<pubDate>Sun, 28 Nov 2021 21:52:27 +0000</pubDate>
		<guid isPermaLink="false">https://srv876758.hstgr.cloud/?p=7120#comment-1002163</guid>

					<description><![CDATA[Smoking a 3lb brisket right now in NC. I just temped, it was 165° so I wraped it up and placed it back on the grill. I using a drip pan with a beer, soda &#038; cherry greadin. Little tuff at 165° I hoping it will lose up. Cooking at 225° what do you think?
Tony]]></description>
			<content:encoded><![CDATA[<p>Smoking a 3lb brisket right now in NC. I just temped, it was 165° so I wraped it up and placed it back on the grill. I using a drip pan with a beer, soda &amp; cherry greadin. Little tuff at 165° I hoping it will lose up. Cooking at 225° what do you think?<br />
Tony</p>
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