Thread: Brisket Help
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Unread 05-27-2010, 01:23 PM   #17
barbefunkoramaque
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well frankly, as person who cooks his brisket anywhere from 270 to 325 and whips the ass of every low and slower resturant around him I don't see the problem. In fact, in my experience, the gasser (as far as cooking the meat) oftentimes gets flareups from ignition with the grease in an oxygen rich environment that the UDS does not have.

The problems with gas, esp a grill is going to be taste.
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