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Unread 08-21-2010, 05:46 PM   #4
Billy Ribs
Knows what a fatty is.

 
Join Date: 08-03-10
Location: Allen TX
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Quote:
Originally Posted by Daddy's Barbeque Rub View Post
Hot and Fast at 268 ?

basic rule of thumb, if your cookin thumb, 350 for two hours or 160 in the point, wrap 2 hours or till the point hits 190. Remove and rest in your cambro(warmed cooler) for 2-3 hours.

Let me start by saying, Newbie here.

I started out at the 280-290 thinking it was hot enough. But then I was afraid it would be dry, so I backed it of to around 260-270. This is only my second attempt at a brisket and I would hate to dry it out. (may be to late)

internal is now at 166, in the flat. I just checked the point and it's at 183. I guess I should have wrapped it.
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Spare Rib Anyone?


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