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Unread 10-31-2010, 10:45 AM   #12
1_T_Scot
is Blowin Smoke!
 
Join Date: 06-03-08
Location: Pontiac Illinois
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The dry part might not have been your technique maybe a just that brisket. Try a few more. I do like the temps you are using for the smoker but I don't use the internal temp for much anymore just the probe like butter feeling.
I also add liquid for the briskets nap(rest) Low sodium beef broth is what I add.

Looks good by the way!!
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