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Unread 11-04-2010, 08:36 PM   #5
somebody shut me the fark up.

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Join Date: 06-26-09
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If your smoker can run comfortably in the 275F to 300F range, a hot and fast brisket is a great way to go. It is not really a whole lot different to do packers at 300F than 250F, just a lot faster. Boshizzle's method looks good.
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