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Old 10-02-2010, 02:08 PM   #2
landarc
somebody shut me the fark up.

 
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Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I trim my briskets the same for both, I try to leave 1/8" of the fat cap on, I do remove all hard yellow fat and loose hanging fat.

I start testing at 195 for a packer, 190 for a flat, it has been pretty close to 200F +/- for me in terms of when things are done.
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