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Unread 05-11-2010, 06:26 PM   #4
JD McGee
somebody shut me the fark up.
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Join Date: 06-28-07
Location: Duvall, WA
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I have better luck with flats smoking them at higher temps...325-350...then foil @ 160 ish...then cooler @ 190 ish (or when the temp probe slides in with little to no resistance. I let 'em rest in the cooler for an hour before slicing. Try some oak (if you have it) next's killer on brisket.
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