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Unread 09-10-2011, 06:16 AM   #11
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Quote:
Originally Posted by Tom Dean View Post
How does the internal temperature change over time at 240*? My only experience with brisket was a friend doing one in a barrel offset smoker.

Another thing to try...

Tom Dean
I was just trying to keep it in the 250 range. It got up to 265 for a while. That may be why it is finished early. I thought it would take a lot longer.
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