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My first brisket


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After a year of screwing things up, I have become quite efficient with my Kamado Joe Classic. It is time to try my first brisket. From what I have read, it's a simple low and slow cook at 225 that takes around 1.5 hours per pound. When the internal temp gets to 165, you wrap in butchers wrap and do you put it in a cooler or keep it on the smoker? Any suggestions? Thanks 

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