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Unread 01-14-2011, 06:54 PM   #12
OL' Timer
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I do a brisket in 5 hours in a foil uncovered pan at 250 . 2 hour fat cap down to get the max amount of smoke in the meat. Flip it for 1 hour fat up, Than flip to fat down and cover with foil for an hour, flip again, recover cook to 205 internal and its done.
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