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Unread 10-11-2010, 07:53 PM   #15
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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It weighed about 14 pounds. I foiled it at about 165 F. I then let it cook until it reached about 205 F and took it out of the keg. I let it rest a while then separated the point from the flat. I've been cooking brisket like this for a while now and they always turn out good.
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Last edited by Boshizzle; 10-11-2010 at 08:37 PM..
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