Thread: tough brisket
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Unread 06-01-2004, 07:11 PM   #14
Solidkick
somebody shut me the fark up.
 
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Join Date: 10-21-03
Location: Bandera Owner in Missouri
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2nd try--to die for!!
Got cooking temp down. Wrapped in foil at 170. In oven at 225 oven temp, removed at 200 meat temp, wrapped in towel and put in cooler down to 150 meat temp. Tender--Moist--1/2 inch smoke ring. I'll work at it, but gonna be hard to get better than this!!
Much better than I've ever done........Congrats!!!!!!!
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KC always said "fat cap up!!
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