Thread: Turning meat?
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Unread 06-16-2011, 09:32 AM   #33
Randbo
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Join Date: 06-06-11
Location: Brookings Oregon
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I just did my third brisket. I trimmed all of the fat down to 1/4" thickness. I cooked it with the fat side up 10 hours at 225 to 250 then 2 hours in foil, and I opened up the vents to stay above 250. When I foiled it I put in 1 cup of water with 1 teaspoon of beef bouillion. It came out very tasty.
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