About 180-195 with juices, we'll play it by ear. Or rather sight and taste.

 

Now that's a TEXAS chicken fried steak I love venison! Lucky...

 

I luv them too. Had one today when I stopped by my parents but sandwiched in bread n gravy. Woulda ate another but was runnIn late

 

I've never cooked that low with my smoker. One thing that concerns me here is the temp of the meat after 4 hours. Rule of thumb is after the meat is out of the fridge 40* or lower, it needs to reach 140* within 4 hours. What happens after the 4 hour mark is the food starts to grow bacteria. When I cook in general I always try to accomplish this. Not telling you your way is wrong but its something to think about.

 

My smoker is at temp in less than an hour...and stays at whatever temp I want it. I use several method, but when doing a brisket I run 200-250, and it is ready to go on in a half hour or so usually. I smoke a brisket for 6-12 hours depending on the mood. Last time I had to employ three tongs and a large slicing fork to get if off the smoker.

 

butter milk or just regular milk? i typically use butter milk helps break down enzymes in meat better also give it a little tang as well.

that looks like a good brown gravy too i like seeing all them little bits of flavor floating in it

 

either or, but I use buttermilk personally. It came out perfect for the first time making it!