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Unread 05-27-2010, 10:01 PM   #12
Professor
Knows what a fatty is.
 
Join Date: 03-18-10
Location: San Antonio, TX
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I have only done 2 briskets. I think the fat down makes good sense. I have rubbed with Montreal and Worcestershire (in fridge overnight). I smoked it ~225-250 until ~165 then wrapped in foil. The temperature plateaus between 160-170 for a while - be patience. Total time in pit between 10-12 hours.

Good luck!
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