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Old 12-30-2010, 09:04 AM   #34
gtr
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Join Date: 10-16-10
Location: Culver City, CA
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Anybody have thoughts on ramping temps up or down during a cook?

Wondering if varying temps to hit a target time for a brisket to be ready would be a valid strategy - normally it'd probably be ramping up, cause if you get done early you can just hold it in the cooler. I would imagine the comp folks would have some insights into this.
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