Long smokes aren't for everyone but theirs a lot of satisfaction when you dig into a brisket you babysat in a smoker for the better part of a day.I have a Weber master touch I smoke my meats in. Great grill but I have monitoring the temp, haha. I can barely handle 5-6 hours on that. Imaging 12-14 I'll shoot my self.
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If you want to cut down the time you have to tend to it, smoke it until the temp stalls, wrap it in foil and toss it in the oven at 225 until you hit your target temp.