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Old 10-02-2010, 06:22 PM   #5
is Blowin Smoke!
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Join Date: 12-24-03
Location: Kennesaw, GA

1. I trim high heat brisket the same as low-n-slow. I trim the fat cap down to about 1/4 inch and any big hunks of fat on the flip side.

2. Haven't noticed any difference in "done" temps. I start probing around 185, usually end up pulling around 200 or so when probe feels right.
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