{"id":63955,"date":"2026-03-30T09:29:25","date_gmt":"2026-03-30T01:29:25","guid":{"rendered":"https:\/\/www.chefstemp.com\/?p=63955"},"modified":"2026-03-30T10:36:31","modified_gmt":"2026-03-30T02:36:31","slug":"12-hour-brisket-smoke","status":"publish","type":"post","link":"https:\/\/www.chefstemp.com\/it\/12-hour-brisket-smoke\/","title":{"rendered":"12 Hour Brisket Smoke: How to Master It with the ChefsTemp Breezo System"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1331.2px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:0px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\"><p><!-- \/wp:post-content --><\/p>\n<p><!-- wp:paragraph --><\/p>\n<div data-page-id=\"KpGLd0f8eoHvt8xg3L0cO6RLntc\" data-lark-html-role=\"root\" data-docx-has-block-data=\"true\">\n<div class=\"ace-line ace-line old-record-id-KGRbdJGXko54b5xxTvJc4euZnNe\">\n<div data-page-id=\"KpGLd0f8eoHvt8xg3L0cO6RLntc\" data-lark-html-role=\"root\" data-docx-has-block-data=\"true\">\n<div class=\"ace-line ace-line old-record-id-KGRbdJGXko54b5xxTvJc4euZnNe\">Smoke draws a crowd. The US barbecue grill market will reach USD 1.64 billion by 2031, underscoring that cooking outdoors is now a permanent backyard ritual. In fact, a <strong>12-hour brisket smoke<\/strong> is a top choice for backyard fans. However, this slow cooker is very easy to ruin. You need steady fire control. You also need exact meat temperatures. Finally, a trusty thermometer is vital. These three details create a tender brisket. This guide explains every step. You will learn how the ChefsTemp Breezo V2 BBQ Temperature Control Fan handles your fire management for good.<code><\/code><\/div>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_80 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Sommario<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-6a06a83e32eb3\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Attiva\/disattiva<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewbox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewbox=\"0 0 24 24\" version=\"1.2\" baseprofile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-6a06a83e32eb3\"  aria-label=\"Attiva\/disattiva\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.chefstemp.com\/it\/12-hour-brisket-smoke\/#Part_1_Why_12-Hour_Brisket_Smoke_Actually_Works\" >Part 1. Why 12-Hour Brisket Smoke Actually Works<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.chefstemp.com\/it\/12-hour-brisket-smoke\/#Part_2_Tools_Ingredients_Prep_for_12-Hour_Smoked_Brisket\" >Part 2. Tools, Ingredients &amp; Prep for 12-Hour Smoked Brisket<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.chefstemp.com\/it\/12-hour-brisket-smoke\/#Part_3_What_to_Look_for_When_Choosing_a_12-Hour_Brisket_Recipe\" >Part 3. What to Look for When Choosing a 12-Hour Brisket Recipe<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.chefstemp.com\/it\/12-hour-brisket-smoke\/#Part_4_How_to_Prepare_Your_Smoker_for_the_Best_Brisket_Smoke_Temp\" >Part 4. How to Prepare Your Smoker for the Best Brisket Smoke Temp<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.chefstemp.com\/it\/12-hour-brisket-smoke\/#Part_5_How_to_Trim_and_Season_12-Hour_Brisket_Smoke_Like_a_Pitmaster\" >Part 5. How to Trim and Season 12-Hour Brisket Smoke Like a Pitmaster<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.chefstemp.com\/it\/12-hour-brisket-smoke\/#Part_6_Master_a_12-Hour_Brisket_Smoke_with_the_ChefsTemp_Breezo_System\" >Part 6. Master a 12-Hour Brisket Smoke with the ChefsTemp Breezo System<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.chefstemp.com\/it\/12-hour-brisket-smoke\/#Part_7_How_the_Breezo_Fan_Controls_Your_12-Hour_Brisket_Smoke8\" >Part 7. How the Breezo Fan Controls Your 12-Hour Brisket Smoke8<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/www.chefstemp.com\/it\/12-hour-brisket-smoke\/#Part_8_How_to_Rest_and_Slice_Your_12-Hour_Beef_Brisket\" >Part 8. How to Rest and Slice Your 12-Hour Beef Brisket<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/www.chefstemp.com\/it\/12-hour-brisket-smoke\/#Part_9_Conclusion\" >Part 9. Conclusion<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/www.chefstemp.com\/it\/12-hour-brisket-smoke\/#Part_10_FAQs_about_12-Hour_Brisket_Smoke\" >Part 10. FAQs about 12-Hour Brisket Smoke<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/www.chefstemp.com\/it\/12-hour-brisket-smoke\/#Q_Is_12_hours_enough_to_smoke_brisket\" >Q: Is 12 hours enough to smoke brisket?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/www.chefstemp.com\/it\/12-hour-brisket-smoke\/#Q_Why_is_my_brisket_still_tough_after_12_hours\" >Q: Why is my brisket still tough after 12 hours?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/www.chefstemp.com\/it\/12-hour-brisket-smoke\/#Q_Is_it_better_to_smoke_brisket_at_275%C2%B0F_or_225%C2%B0F\" >Q: Is it better to smoke brisket at 275\u00b0F or 225\u00b0F?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/www.chefstemp.com\/it\/12-hour-brisket-smoke\/#Q_What_are_common_mistakes_when_smoking_brisket\" >Q: What are common mistakes when smoking brisket?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-15\" href=\"https:\/\/www.chefstemp.com\/it\/12-hour-brisket-smoke\/#Q_Can_the_Breezo_Fan_be_installed_on_my_cooking_device\" >Q: Can the Breezo Fan be installed on my cooking device?<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<h2 class=\"heading-2 ace-line old-record-id-MOKOdPY9cojVKfxAfUKcFahvnRe\"><span class=\"ez-toc-section\" id=\"Part_1_Why_12-Hour_Brisket_Smoke_Actually_Works\"><\/span>Part 1. Why 12-Hour Brisket Smoke Actually Works<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<div class=\"ace-line ace-line old-record-id-NsoQdoVJ9obqcLxkcybc3goJnhh\">A proper 12-hour brisket smoke relies entirely on chemistry, patience, and time. This cut comes straight from the cow&#8217;s hard-working chest. It is a dense brick of muscle packed tight with stubborn collagen. If you cook it like a steak, it chews like an old shoe.<\/div>\n<div class=\"ace-line ace-line old-record-id-XAXXdig7RoFOXbxPbXZc3Qr2nvf\">A steady, low heat fixes your problem:<\/div>\n<ul class=\"list-bullet1\">\n<li class=\"ace-line ace-line old-record-id-T0dcdmTQjo3aUSxOIe6cetNFnpX\" data-list=\"bullet\">\n<div>Slow fires melt that tough collagen down into rich, sticky gelatin.<\/div>\n<\/li>\n<li class=\"ace-line ace-line old-record-id-XPYqdTJsnoZoXgxk5qHca3osnre\" data-list=\"bullet\">\n<div>While standard beef hits safe temps at 145\u00b0F, brisket stays chewy until the thickest spot climbs past 200\u00b0F.<\/div>\n<\/li>\n<li class=\"ace-line ace-line old-record-id-Ky2IdtM5ToVQZtxOuy3cSIOxnld\" data-list=\"bullet\">\n<div>Time without steady heat means nothing. Temperature swings dry the meat out fast.<\/div>\n<\/li>\n<\/ul>\n<div class=\"ace-line ace-line old-record-id-XIavdE56XoauPrxcdmKcENninqe\">Rushing the fire always ruins the weekend. Over 80% of North American homeowners own a smoker, yet most still fight their fires rather than manage them. When you actually dial in the heat, the hours pay off with soft, perfect slices that practically melt.<\/div>\n<h2 class=\"heading-2 ace-line old-record-id-ZeChdOIDsoRUthxZBcVc3aHnnKE\"><span class=\"ez-toc-section\" id=\"Part_2_Tools_Ingredients_Prep_for_12-Hour_Smoked_Brisket\"><\/span>Part 2. Tools, Ingredients &amp; Prep for 12-Hour Smoked Brisket<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<div class=\"ace-line ace-line old-record-id-VEskdsfl4oPbgJxtesTc9AVXnvh\">Great barbecue starts with good prep and the right gear. First, ask your butcher for a whole packer brisket. Try to buy USDA Choice or Prime. The rich fat naturally bastes the beef during a long cook.<\/div>\n<div class=\"ace-line ace-line old-record-id-OUezdwDTVoEz4VxNq2IcqE9xnHc\">Raw meat needs a solid foundation. A quick smear of plain yellow mustard works like glue. It catches and holds your simple rub &#8211; equal parts coarse salt and black pepper, plus a tiny pinch of garlic.<\/div>\n<div class=\"ace-line ace-line old-record-id-ShRWdbxb5oXUgCx8gyrcZ2qgnYd\">Set up your station before lighting the fire:<\/div>\n<ul class=\"list-bullet1\">\n<li class=\"ace-line ace-line old-record-id-XlDSdcKSMoNEH3xM1vucT9DsnId\" data-list=\"bullet\">\n<div>Grab oak, hickory, or pecan wood.<\/div>\n<\/li>\n<li class=\"ace-line ace-line old-record-id-KAqcdzPFaoz28yxvcRVciHJ7nqg\" data-list=\"bullet\">\n<div>Fill a spray bottle with apple cider vinegar to tame dry edges.<\/div>\n<\/li>\n<li class=\"ace-line ace-line old-record-id-WbG4d2m8EojUT3xFcomcQA5Qn7g\" data-list=\"bullet\">\n<div>Lay out pink butcher paper, a sharp knife, and a massive cutting board.<\/div>\n<\/li>\n<li class=\"ace-line ace-line old-record-id-KIHjdLYlaoEz0jxNKVYckbBYnge\" data-list=\"bullet\">\n<div>Rig up a wireless pit thermometer.<\/div>\n<\/li>\n<\/ul>\n<div class=\"ace-line ace-line old-record-id-G6DmdLpOaoM91SxZJsvcUuEKnnd\">Factory lid gauges lie. Trusting them is a quick way to ruin expensive beef. For the exact numbers, ChefsTemp breaks down the best brisket smoke temp and timing science from the first trim through the final slice.<\/div>\n<div>\n<p><a href=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/great-barbecue-starts-with-good-prep-and-the-right-gear.jpg\"><img decoding=\"async\" class=\"size-medium wp-image-64027 aligncenter\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/great-barbecue-starts-with-good-prep-and-the-right-gear-300x221.jpg\" alt=\"Smoked Beef Brisket With ChefsTemp Probe\" width=\"300\" height=\"221\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/great-barbecue-starts-with-good-prep-and-the-right-gear-16x12.jpg 16w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/great-barbecue-starts-with-good-prep-and-the-right-gear-60x44.jpg 60w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/great-barbecue-starts-with-good-prep-and-the-right-gear-200x147.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/great-barbecue-starts-with-good-prep-and-the-right-gear-300x221.jpg 300w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/great-barbecue-starts-with-good-prep-and-the-right-gear-320x236.jpg 320w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/great-barbecue-starts-with-good-prep-and-the-right-gear-400x294.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/great-barbecue-starts-with-good-prep-and-the-right-gear-500x368.jpg 500w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/great-barbecue-starts-with-good-prep-and-the-right-gear-600x442.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/great-barbecue-starts-with-good-prep-and-the-right-gear-700x515.jpg 700w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/great-barbecue-starts-with-good-prep-and-the-right-gear.jpg 731w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<\/div>\n<h2 class=\"heading-2 ace-line old-record-id-SRPSdSgX8oaf04xacNycdxX8n2c\"><span class=\"ez-toc-section\" id=\"Part_3_What_to_Look_for_When_Choosing_a_12-Hour_Brisket_Recipe\"><\/span>Part 3. What to Look for When Choosing a 12-Hour Brisket Recipe<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<div class=\"ace-line ace-line old-record-id-BCWodlD8boP1v9xYd0YcnpoXnrc\">Finding a trustworthy 12-hour brisket recipe feels like walking a minefield. Bad guides are everywhere. Before buying your meat, check these instructions carefully:<\/div>\n<ul class=\"list-bullet1\">\n<li class=\"ace-line ace-line old-record-id-Koo2dNIkQoY4tixdpE1cM3o7ny4\" data-list=\"bullet\">\n<div><strong>Look at the target heat:<\/strong> A reliable guide demands 225\u00b0F to 250\u00b0F.<\/div>\n<\/li>\n<li class=\"ace-line ace-line old-record-id-CHXudmR8OoY6jRxVqvHcyEl8nyf\" data-list=\"bullet\">\n<div><strong>Avoid extreme ranges:<\/strong> Anything lower drags the cook out endlessly. Pushing past 275\u00b0F scorches the fat before it ever has a chance to render.<\/div>\n<\/li>\n<li class=\"ace-line ace-line old-record-id-QipkdENeIokGxqxHzyscH5NVnnc\" data-list=\"bullet\">\n<div><strong>A wrap step:<\/strong> Any solid 12-hour brisket recipe calls for wrapping the meat. This crucial step pushes the beef through the long stall.<\/div>\n<\/li>\n<li class=\"ace-line ace-line old-record-id-NWY2dqYXNoGjBGxoyg1c5HfmnJs\" data-list=\"bullet\">\n<div><strong>Temp checkpoints:<\/strong> The best guides focus on internal meat temperatures, not just the clock.<\/div>\n<\/li>\n<li class=\"ace-line ace-line old-record-id-XgUmdeyobov3RexOUI1c3xiSnQe\" data-list=\"bullet\">\n<div><strong>A rest period: <\/strong>You must rest the beef for 1 to 2 hours. Skipping this step ruins all the rich juices.<\/div>\n<\/li>\n<li class=\"ace-line ace-line old-record-id-AXkDdDCW6oCLu3xR4aBcPUYZnxu\" data-list=\"bullet\">\n<div><strong>Wood choices:<\/strong> Look for mild woods, such as oak. Skip mesquite wood entirely. Its heavy smoke turns acrid and bitter over a full day, like an overcooked pot of coffee.<\/div>\n<\/li>\n<\/ul>\n<div class=\"ace-line ace-line old-record-id-LOwSdEv2pohgB5xqUNKciaVAn3b\">A solid 12-hour brisket recipe ignores the clock completely. Just trust the meat&#8217;s internal temperature to steer the ship.<\/div>\n<h2 class=\"heading-2 ace-line old-record-id-X8kId4HgyoaR5Fxsf6QcIBjdnAg\"><span class=\"ez-toc-section\" id=\"Part_4_How_to_Prepare_Your_Smoker_for_the_Best_Brisket_Smoke_Temp\"><\/span>Part 4. How to Prepare Your Smoker for the Best Brisket Smoke Temp<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<div class=\"ace-line ace-line old-record-id-XmTNdvtZ2oddWAxCFZcc9RsvnUe\">Airflow is everything in a 12-hour brisket smoke. Ash buildup chokes the fire, causing wild temperature swings. Start with a clean rig every single time.<\/div>\n<div class=\"ace-line ace-line old-record-id-VDirdBQa6oojbzxk4FqcZqXwnih\">Run through this prep checklist before you light anything:<\/div>\n<ul class=\"list-bullet1\">\n<li class=\"ace-line ace-line old-record-id-TZujd8ojmo7UiJxr5ticiczOnIg\" data-list=\"bullet\">\n<div>Scrub the grates clean and remove all old grease<\/div>\n<\/li>\n<li class=\"ace-line ace-line old-record-id-E9ykdZxrgo7PcwxcNsNcYMuWnPc\" data-list=\"bullet\">\n<div>Empty the ash pan completely<\/div>\n<\/li>\n<li class=\"ace-line ace-line old-record-id-UE5FdoKTuoLgnnx7LlycdxdNnxh\" data-list=\"bullet\">\n<div>Fill a water pan and place it inside the cooking chamber<\/div>\n<\/li>\n<li class=\"ace-line ace-line old-record-id-FizkdENHloZURjxPYU5c0pAfnsf\" data-list=\"bullet\">\n<div>Light your fuel, close the lid, and leave it alone<\/div>\n<\/li>\n<li class=\"ace-line ace-line old-record-id-TwgIdsQxNolYfuxKuW4cv4minKh\" data-list=\"bullet\">\n<div>Wait 30 minutes for the temperature to stabilize fully<\/div>\n<\/li>\n<\/ul>\n<div class=\"ace-line ace-line old-record-id-CHGxddoQcoyLBXxJVUicZZ6CnEe\">Ask any veteran pitmaster. The best temperature for smoking brisket falls between 225\u00b0F and 250\u00b0F. Riding low at 225\u00b0F forges a heavy crust but eats up your day. Nudging the coals to 250\u00b0F saves hours while keeping the beef soft. <em><strong><a rel=\"nofollow noopener\" href=\"https:\/\/www.youtube.com\/watch?v=02mueft3jHw\" data-lark-is-custom=\"true\" target=\"_blank\">Watch that exhaust stack<\/a><\/strong><\/em>. Choking white smoke tastes like bitter ash. You want thin, wispy blue drafts.<\/div>\n<div>\n<p><a href=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/best-temperature-for-smoking-brisket.jpg\"><img decoding=\"async\" class=\"size-medium wp-image-64028 aligncenter\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/best-temperature-for-smoking-brisket-300x221.jpg\" alt=\"Best Temperature For Smoking Beef Brisket\" width=\"300\" height=\"221\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/best-temperature-for-smoking-brisket-16x12.jpg 16w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/best-temperature-for-smoking-brisket-60x44.jpg 60w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/best-temperature-for-smoking-brisket-200x147.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/best-temperature-for-smoking-brisket-300x221.jpg 300w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/best-temperature-for-smoking-brisket-320x236.jpg 320w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/best-temperature-for-smoking-brisket-400x295.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/best-temperature-for-smoking-brisket-500x368.jpg 500w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/best-temperature-for-smoking-brisket-600x442.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/best-temperature-for-smoking-brisket-700x516.jpg 700w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/best-temperature-for-smoking-brisket.jpg 730w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<\/div>\n<div class=\"ace-line ace-line old-record-id-WHfOd2ckRo8hu0xHOv6c6w9knCc\"><code><\/code><\/div>\n<h2 class=\"heading-2 ace-line old-record-id-Tz6RdfbRJoabWQxtCD7cVkyPn1c\"><span class=\"ez-toc-section\" id=\"Part_5_How_to_Trim_and_Season_12-Hour_Brisket_Smoke_Like_a_Pitmaster\"><\/span>Part 5. How to Trim and Season 12-Hour Brisket Smoke Like a Pitmaster<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<div class=\"ace-line ace-line old-record-id-WFgNda7yAoDBsQxfOCmcHBSVnzc\">Trimming and seasoning correctly sets up your entire cook for success. Always start your trim while the meat is cold. Cold fat stays firm and cuts cleanly, while warm fat tears and makes a huge mess.<\/div>\n<div class=\"ace-line ace-line old-record-id-L0YVdBoK2oFfOIxg9WDcPtZFnQd\">Follow these simple steps for a perfect trim:<\/div>\n<ul class=\"list-bullet1\">\n<li class=\"ace-line ace-line old-record-id-V0gMdLF5foy51exp9nwcxK6mn0d\" data-list=\"bullet\">\n<div>Place the beef fat-side up on a large board.<\/div>\n<\/li>\n<li class=\"ace-line ace-line old-record-id-OJi4dgzgHom69kxA0nfcSvudnvg\" data-list=\"bullet\">\n<div>Shave the top fat cap down to exactly one-quarter inch.<\/div>\n<\/li>\n<li class=\"ace-line ace-line old-record-id-EeRUd4zxUoVleqxCC9zcXn7Tn7H\" data-list=\"bullet\">\n<div>Remove the hard, waxy chunk between the two muscles.<\/div>\n<\/li>\n<li class=\"ace-line ace-line old-record-id-Bbf1d3T2VoiULZxTjhjcim4mnQg\" data-list=\"bullet\">\n<div>Round off any sharp meat edges to prevent burning.<\/div>\n<\/li>\n<li class=\"ace-line ace-line old-record-id-EdG8djyA3owWsoxi2nQcgOPanqf\" data-list=\"bullet\">\n<div>Flip the cut to peel away the tough bottom silver skin.<\/div>\n<\/li>\n<\/ul>\n<div class=\"ace-line ace-line old-record-id-P3DLdwsECoRyyRxTqg3ce1flnOd\">Wipe a thin, even layer of yellow mustard across the chilled beef. It acts like glue for the spices. Now, hold your shaker high above the board. Let the coarse grains rain down evenly like fresh snow. Leave that seasoned slab on the counter. It takes a full hour to sweat before facing the fire.<\/div>\n<h2 class=\"heading-2 ace-line old-record-id-M3xpd5j7DoVkGGxC3rccxcyDn5f\"><span class=\"ez-toc-section\" id=\"Part_6_Master_a_12-Hour_Brisket_Smoke_with_the_ChefsTemp_Breezo_System\"><\/span>Part 6. Master a 12-Hour Brisket Smoke with the ChefsTemp Breezo System<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<div class=\"ace-line ace-line old-record-id-KrZ6daoEvo9CrAxaSzGc6PGZnqc\">Temperature control always makes or breaks your cook. You must manage a live charcoal fire carefully. A single distraction can quickly ruin a long smoke. Thankfully, you can master a 12-hour brisket smoke with the ChefsTemp Breezo System. This smart tool combo controls your fire automatically so you can truly relax.<\/div>\n<div class=\"ace-line ace-line old-record-id-TLXXdM4jgorOODxXZR2cgjSunIc\">First, you need to start the smoke phase correctly. Place the beef fat-side down if the heat comes from below. Shut the lid heavily. Walk away. Every peek bleeds out hard-earned heat like an open window in winter.<\/div>\n<ul class=\"list-bullet1\">\n<li class=\"ace-line ace-line old-record-id-Npz7dE9yuo4q4oxaHsychi47nih\" data-list=\"bullet\">\n<div>Keep the pit steady at 225\u00b0F to 250\u00b0F for 3 solid hours.<\/div>\n<\/li>\n<li class=\"ace-line ace-line old-record-id-VsvGdMT6VoK8VDx95R8cZ2oxnqc\" data-list=\"bullet\">\n<div>The ProTemp S1 quietly watches the fire from afar, buzzing your phone if the coals get out of hand.<\/div>\n<\/li>\n<li class=\"ace-line ace-line old-record-id-PyqpddnjGoXkYNxq5dxchQYLnNb\" data-list=\"bullet\">\n<div>Once that three-hour mark hits, hit the dry crust with apple cider vinegar mist every hour to lock in a pitch-black bark.<\/div>\n<\/li>\n<\/ul>\n<div class=\"ace-line ace-line old-record-id-Z0YSds1sNofX29xRoxmccAFQnhb\">Next, you will face the wrap phase. The meat temperature will likely freeze around 160\u00b0F. This annoying pause is called the stall\u2014the beef sweats, which naturally cools your smoker.<\/div>\n<ul class=\"list-bullet1\">\n<li class=\"ace-line ace-line old-record-id-M9H4drLVCoTZyMxk0R1cqgjLnbf\" data-list=\"bullet\">\n<div>Wait patiently until the meat hits 165\u00b0F to 170\u00b0F.<\/div>\n<\/li>\n<li class=\"ace-line ace-line old-record-id-SsD2dZgwgoC63pxVEBbcCPOnngf\" data-list=\"bullet\">\n<div>Test the crust with your fingernail. Wrap the beef only when the bark feels firm.<\/div>\n<\/li>\n<li class=\"ace-line ace-line old-record-id-LeAAdeutwoHBXrxvKzsc7CD3nHh\" data-list=\"bullet\">\n<div>Wrap the meat tightly in two sheets of pink butcher paper to trap steam and push past the stall.<\/div>\n<\/li>\n<\/ul>\n<div class=\"ace-line ace-line old-record-id-XFILduCUEoTSldxMybocyQdWn5f\">Finally, you reach the finishing phase. The wrapped meat cooks much faster now. Watch the gauge like a hawk past 195\u00b0F. Your target pull temp lands squarely between 200\u00b0F and 205\u00b0F. Never trust numbers alone. Stab the thickest muscle with a steel probe. It must glide through like a hot knife in butter. If it glides through like soft butter, your cook is complete. Pull the beef off the smoker immediately.<\/div>\n<div>\n<p><a href=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/master-a-12-hour-brisket-smoke-with-breezo.jpg\"><img decoding=\"async\" class=\"size-medium wp-image-64029 aligncenter\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/master-a-12-hour-brisket-smoke-with-breezo-300x219.jpg\" alt=\"ChefsTemp Breezo Fan Installation On Smoker\" width=\"300\" height=\"219\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/master-a-12-hour-brisket-smoke-with-breezo-16x12.jpg 16w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/master-a-12-hour-brisket-smoke-with-breezo-60x44.jpg 60w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/master-a-12-hour-brisket-smoke-with-breezo-200x146.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/master-a-12-hour-brisket-smoke-with-breezo-300x219.jpg 300w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/master-a-12-hour-brisket-smoke-with-breezo-320x233.jpg 320w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/master-a-12-hour-brisket-smoke-with-breezo-400x291.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/master-a-12-hour-brisket-smoke-with-breezo-500x364.jpg 500w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/master-a-12-hour-brisket-smoke-with-breezo-600x437.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/master-a-12-hour-brisket-smoke-with-breezo-700x510.jpg 700w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/master-a-12-hour-brisket-smoke-with-breezo.jpg 733w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<\/div>\n<div class=\"ace-line ace-line old-record-id-SRHMdoVkZopKmDxeTHbcElB5noc\"><code><\/code><\/div>\n<h2 class=\"heading-2 ace-line old-record-id-UJG4dGphGoHuKOxyCEeccwAgnNb\"><span class=\"ez-toc-section\" id=\"Part_7_How_the_Breezo_Fan_Controls_Your_12-Hour_Brisket_Smoke8\"><\/span>Part 7. How the Breezo Fan Controls Your 12-Hour Brisket Smoke8<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<div class=\"ace-line ace-line old-record-id-Cj36dfdjgox8fdxf3CYccBFVnqe\">IL<em><strong><a href=\"https:\/\/www.chefstemp.com\/it\/prodotto\/brezza\/\" data-lark-is-custom=\"true\"> Ventilatore per il controllo della temperatura del barbecue Breezo V2 <\/a><\/strong><\/em>clips onto the bottom air vent of your smoker. This smart tool works directly with the ProTemp S1 to control airflow. When the coals fade, it blows fresh air to wake them up. When the pit runs hot, it stops running entirely. This smart loop keeps your fire within a tight 5-degree window for a full cook.<\/div>\n<div class=\"ace-line ace-line old-record-id-LObXd0DIHoH45zxOtzZc9e4Hnad\">The raw hardware backs up the promise.<\/div>\n<ul class=\"list-bullet1\">\n<li class=\"ace-line ace-line old-record-id-Tf7gdxVjcoeNqLxgcAKcd1QOnIf\" data-list=\"bullet\">\n<div>It pushes a massive target-heat range, easily holding from 122\u00b0F to a roaring 600\u00b0F (50\u00b0C to 315\u00b0C).<\/div>\n<\/li>\n<li class=\"ace-line ace-line old-record-id-PWy3deupWo8UI8xRAu3chYwon6A\" data-list=\"bullet\">\n<div>The plastic shell refuses to melt until 302\u00b0F (150\u00b0C).<\/div>\n<\/li>\n<li class=\"ace-line ace-line old-record-id-YplddJVt7oL984xh2C2cHxI6nme\" data-list=\"bullet\">\n<div>Forget exploding batteries near a live fire. It runs completely safely off a 5V DC USB-C cord.<\/div>\n<\/li>\n<li class=\"ace-line ace-line old-record-id-AsK7djNKuoESlLxVolkcP0HqnFH\" data-list=\"bullet\">\n<div>It clamps seamlessly onto heavyweight smokers like Kamado Joe, Big Green Egg, or the classic Weber Smokey Mountain.<\/div>\n<\/li>\n<\/ul>\n<div class=\"ace-line ace-line old-record-id-XPxVdqSEBoSrHcx0HIrcWAnMnEc\">For proof, read <em><strong><a href=\"https:\/\/www.chefstemp.com\/it\/brisket-smoke-temp\/\" data-lark-is-custom=\"true\">how an experienced pitmaster runs a ProTemp S1 and Breezo Fan on a Primo XL<\/a><\/strong><\/em>. He actually slept through an overnight stall without making one adjustment. As a top tip, shut your top chimney cap to a tiny 2-3 mm slit. That small gap gives the bottom fan complete control over your fire.<\/div>\n<h2 class=\"heading-3 ace-line old-record-id-JjrIdeY9zoEakPxbPQgclHSwnxd\"><span class=\"ez-toc-section\" id=\"Part_8_How_to_Rest_and_Slice_Your_12-Hour_Beef_Brisket\"><\/span>Part 8. How to Rest and Slice Your 12-Hour Beef Brisket<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<div class=\"ace-line ace-line old-record-id-Kfs6dkDEgoXfATxI4UwcBgDjnrc\">Resting your meat properly matters just as much as the cooking itself. You must never slice a hot brisket right off the smoker. Resting the beef demands zero shortcuts. Rush the knife, and your board floods with precious juices. You worked too hard for dry meat.<\/div>\n<div class=\"ace-line ace-line old-record-id-AnfbdpRaMo097MxF8xwcArI8nsg\">Wrap that greasy butcher paper tight in a thick bath towel. Treat it like a sleeping newborn.<\/div>\n<ul class=\"list-bullet1\">\n<li class=\"ace-line ace-line old-record-id-Pyc0dqcByop2U7xPjFichukznqh\" data-list=\"bullet\">\n<div>Bury the bundle deep inside an empty, dry cooler.<\/div>\n<\/li>\n<li class=\"ace-line ace-line old-record-id-UwuJdFUv5o6MngxveVucLnrDn4f\" data-list=\"bullet\">\n<div>Slam the lid tight.<\/div>\n<\/li>\n<li class=\"ace-line ace-line old-record-id-OTW7d6WoQoMOWnxhFB6cGwUEnqg\" data-list=\"bullet\">\n<div>Walk away for 2 to 3 agonizing hours.<\/div>\n<\/li>\n<\/ul>\n<div class=\"ace-line ace-line old-record-id-BHNEdC9LFoLfZ0xrmG8ckde9nod\">The heat traps itself, allowing the boiling collagen to settle back softly into the muscle fibers. When you finally pull it, grab a massive knife. Slice firmly against the harsh grain. Aim for slices exactly as thick as a standard pencil. The grain aggressively switches direction at the fatty point, so turn the block on its side. Treat your 12-hour beef brisket with patience, and the tender bite speaks for itself.<\/div>\n<div>\n<p><a href=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/chefstemp-breezo-system-helps-control-your-fire.jpg\"><img decoding=\"async\" class=\"size-medium wp-image-64030 aligncenter\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/chefstemp-breezo-system-helps-control-your-fire-300x219.jpg\" alt=\"ChefsTemp Breezo Fan Installation On Smoker\" width=\"300\" height=\"219\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/chefstemp-breezo-system-helps-control-your-fire-16x12.jpg 16w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/chefstemp-breezo-system-helps-control-your-fire-60x44.jpg 60w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/chefstemp-breezo-system-helps-control-your-fire-200x146.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/chefstemp-breezo-system-helps-control-your-fire-300x219.jpg 300w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/chefstemp-breezo-system-helps-control-your-fire-320x234.jpg 320w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/chefstemp-breezo-system-helps-control-your-fire-400x292.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/chefstemp-breezo-system-helps-control-your-fire-500x366.jpg 500w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/chefstemp-breezo-system-helps-control-your-fire-600x439.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/chefstemp-breezo-system-helps-control-your-fire-700x512.jpg 700w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/03\/chefstemp-breezo-system-helps-control-your-fire.jpg 729w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<\/div>\n<div class=\"ace-line ace-line old-record-id-AzP7d8Cx4oJWgvxbZf9cTJZ3nGg\"><code><\/code><\/div>\n<h2 class=\"heading-2 ace-line old-record-id-Wit6dG2EAovWoRxHk5OcwIkAnvg\"><span class=\"ez-toc-section\" id=\"Part_9_Conclusion\"><\/span>Part 9. Conclusion<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<div class=\"ace-line ace-line old-record-id-YxOkdDm4ZoAexsxw5jbcCIFanwh\">A proper <strong>12-hour brisket smoke<\/strong> relies on three basic truths. Steady coals. Exact numbers. Time. Keep that fire stubbornly trapped between 225\u00b0F and 250\u00b0F. Once the meat sweats and stalls around 165\u00b0F, wrap it tightly. Pull the heavy slab right at 200\u00b0F. Walk away. Let those boiling juices settle completely before you even think about grabbing a knife.<\/div>\n<div class=\"ace-line ace-line old-record-id-GGuEdYqRVoXP5lxhGVnc9pvAnAf\">Just as important, the ChefsTemp Breezo System helps control the fire with less effort. <em><strong><a href=\"https:\/\/www.chefstemp.com\/it\/ventola-protemp-s1-breezo-su-primo-xl-guest\/\" data-lark-is-custom=\"true\">Pairing the ProTemp S1 with the Breezo V2 fan<\/a><\/strong><\/em> keeps your cook on track. So, whether you smoke at home or for guests, you get consistent, high-quality results every single time.<\/div>\n<h2 class=\"heading-2 ace-line old-record-id-BHSxdeSOToRqy0x6Qnlc3S6YnVg\"><span class=\"ez-toc-section\" id=\"Part_10_FAQs_about_12-Hour_Brisket_Smoke\"><\/span>Part 10. FAQs about 12-Hour Brisket Smoke<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<h3 class=\"heading-3 ace-line old-record-id-Em2pdHdENox8H7x4snlcPrpYnzc\"><span class=\"ez-toc-section\" id=\"Q_Is_12_hours_enough_to_smoke_brisket\"><\/span>Q: Is 12 hours enough to smoke brisket?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<div class=\"ace-line ace-line old-record-id-MF6sdz0kdoAbCQxIlpAcH1TDn1c\">Yes, a lean 10-pounder sitting at 250\u00b0F will usually surrender by the twelfth hour. But try rushing a massive 15-pound packer. That heavy cut demands 18 to 22 hours hovering at 225\u00b0F. Time is just a guess. You cook by feel. When your steel probe slips into the thickest muscle like it is warm butter, the cook is over.<\/div>\n<h3 class=\"heading-3 ace-line old-record-id-NVpAd1PZNoArL5xCn6qc6iIjntc\"><span class=\"ez-toc-section\" id=\"Q_Why_is_my_brisket_still_tough_after_12_hours\"><\/span>Q: Why is my brisket still tough after 12 hours?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<div class=\"ace-line ace-line old-record-id-RRGQdGLdNo0jVCxS53NcakYCnff\">You probably ran the pit too hot. Beef collagen acts like a thick rubber band. Slow, creeping heat melts it into sticky gelatin. Rushing the fire sears it shut entirely. Even if your screen flashes 200\u00b0F, fast cooking stops the breakdown. Slow down. Trust the physical probe.<\/div>\n<h3 class=\"heading-3 ace-line old-record-id-L6kcdmb8DohtQmxFoEUcpkWhnVg\"><span class=\"ez-toc-section\" id=\"Q_Is_it_better_to_smoke_brisket_at_275%C2%B0F_or_225%C2%B0F\"><\/span>Q: Is it better to smoke brisket at 275\u00b0F or 225\u00b0F?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<div class=\"ace-line ace-line old-record-id-VFEcd0HmwoYTsTxBT1UcsXRrnpJ\">It all comes down to patience. Dragging a fire at 225\u00b0F builds a pitch-black bark. You pay for it in lost sleep. Nudging the heat to 275\u00b0F buys your Saturday back, though the crust finishes slightly thinner. Want the absolute best of both worlds? Run exactly 250\u00b0F.<\/div>\n<h3 class=\"heading-3 ace-line old-record-id-H12MdwV9OoG88TxDMEqcAQR9nwd\"><span class=\"ez-toc-section\" id=\"Q_What_are_common_mistakes_when_smoking_brisket\"><\/span>Q: What are common mistakes when smoking brisket?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<div class=\"ace-line ace-line old-record-id-N9Dsd1toaoAWkTxGyiHc83e3nBg\">Stop touching the heavy lid. Every quick peek bleeds out hard-earned heat. Dodging the butcher paper wrap traps you in an ugly temperature stall. Slicing early dumps precious juices everywhere. Watch your exhaust pipe closely. Choking the coals creates bitter, thick smoke. You want a thin, pale blue draft.<\/div>\n<h3 class=\"heading-3 ace-line old-record-id-ElE9dHWFsoeg8dxlpRacdOPtnFb\"><span class=\"ez-toc-section\" id=\"Q_Can_the_Breezo_Fan_be_installed_on_my_cooking_device\"><\/span>Q: Can the Breezo Fan be installed on my cooking device?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<div class=\"ace-line ace-line old-record-id-RmFkdHTCCo9wsvx1H79c3SLNnFe\">If you burn charcoal, you are golden. The Breezo Fan snaps right onto heavyweights like the Big Green Egg, Kamado Joe, or a classic Weber Smokey Mountain. Got a custom steel offset? Just drill a 1.25-inch hole and patch the raw edges. Keep it away from gas or pellet rigs.<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p><!-- \/wp:paragraph --><\/p>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Master your 12-hour brisket smoke. Find easy prep steps, ideal wood choices, and smart heat control using the ChefsTemp Breezo System today.<\/p>","protected":false},"author":160268,"featured_media":63956,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1505,1506,1509,1504],"tags":[1510,1511,1507,1508],"class_list":["post-63955","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beef-brisket","category-brisket-recipe","category-brisket-smoke","category-smoked-brisket","tag-beef-brisket","tag-brisket-recipe","tag-brisket-smoke","tag-smoked-brisket"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts\/63955","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/users\/160268"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/comments?post=63955"}],"version-history":[{"count":4,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts\/63955\/revisions"}],"predecessor-version":[{"id":64037,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts\/63955\/revisions\/64037"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/media\/63956"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/media?parent=63955"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/categories?post=63955"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/tags?post=63955"}],"curies":[{"name":"parola chiave","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}