Thread: Trimmed Brisket
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Unread 07-02-2010, 01:07 PM   #6
SmokeJumper
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Flats can be tricky to nail and with fat-off even harder. I usually try to avoid wrapping but in this case it might be the safer choice. Lower cooking temps would be good - below 250F if possible You might pull at 180F or so and wrap in foil with your favorite basting liquid.
What kind of cooker are you using? Regardless, I recommend keeping the lid closed on your cooker through the cook if possible to keep temperatures and moisture up.
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