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Unread 03-03-2011, 06:15 AM   #6
Hub
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Join Date: 09-01-10
Location: Lincolnton, NC
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The secret to a moist, tender brisket is to make your injections many and small, not just a few in the thick parts. Large injections will "pocket". Next, foil the beast fairly early -- then pull at 195 internal and rest it for an hour before slicing.
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