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Unread 05-30-2010, 08:19 AM   #8
Jeff Hughes
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Join Date: 02-03-06
Location: tulsa oklahoma
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That's a pretty big brisket. Try cooking at 250 or 275(not truly hot and fast), when it gets to 165 internal(at the thickest part of the flat), wrap it tightly in foil until it meets the probe test(195-205).

This should make "it's done when it's done", take less time...
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Last edited by Jeff Hughes; 05-30-2010 at 09:42 AM.. Reason: typo
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