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Unread 06-30-2010, 01:48 PM   #7
The Frog
Knows what a fatty is.
 
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The brisket went directly from the smoker to the cooler.... which was not warmed. 2 hours later it was still barely handle-able.

Should I have let it cool at ambient a little before sticking it in the cooler? Maybe it overcooked. Can you overcook a brisket? If I was roasting it, the answer would be no (assuming it didn't dry out).

For the 4th I will do a whole packer (hopefully that helps).... I guess I should plan on an 8 hour smoke.... and I will REALLY make sure I test it in several areas for doneness.

Thanks for the input, please add anything else you think would be relevant.
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