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Unread 09-11-2011, 10:30 AM   #2
is one Smokin' Farker
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Join Date: 07-12-11
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I would think that if you slowed it down by not cutting it in half, stabilizing the temp and foiling at 160 to 200 with some beef broth and rub it would probably have helped.

I have not cooked a brisket yet but I am sure my first couple will be dry and tough until I learn my cooker and the most difficult cut of meat on the market.
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