Slow cooking a brisket for 10 hours over a grill temperature of 225-250. Smoking it with hickory. The problem is that the 225 is too low to keep the hickory smoking. Any ideas of how to make sure that the hickory remains smoking while cooking brisket at a low temperature? Thanks for all suggestions.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)