The fire school
Low & slow
Patient heat, clean smoke and a little understanding.
Set up indirect heat and a stable smoker temperature appropriate to your recipe. Our brisket guide uses 120°C / 248°F. Keep the exhaust vent open enough for clean combustion; heavy white smoke can make food bitter.
A brisket or pork shoulder can pause in temperature as surface moisture evaporates. This is the stall. Keep the pit steady and allow time; wrapping after the bark has set can reduce evaporation.
Texture matters as well as temperature. A brisket may need around 95°C / 203°F to become tender, which is a texture target above the food-safety minimum. Probe several spots and allow for a safe hot hold before slicing.
Put it into practice