First time smoking brisket, on a 22-inch Weber Kettle charcoal grill using the snake method. Reached 170 degrees in just 3 hours, has this happened to anyone? Will it turn out fine? :
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2019__07__20190618-grilled-al-pastor-beef-skewers-vicky-wasik-6-403ccf22e0ac4bed8ba5bb19f679400a.jpg "How to Set Up Your Grill for Better Skewers, Kebabs, and Yakitori")
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