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Unread 05-17-2010, 05:00 PM   #14
big matt
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So here's my take..I have been to Myron's class Feb 26-28 this year so i have recent info on how he does it..but I really think it has to do with a lot of factors..quality meat to start,moisture retention injections,and because his smoker has a big pan of water above the fire box..our hog cooker starts with 25 gallons and more water is added through the cook..Popdaddy your right on the button about Texas..all I can say is that every brisket we've done the next one seems even better..our temps run from 350 to 375 most of the cook.
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