Thread: My dry brisket
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Unread 12-10-2011, 02:23 PM   #11
Knows what a fatty is.
Join Date: 07-06-11
Location: Houston, Texas
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I'm curios as to what temp you were cooking at? I am not trying to knock your cook or anything but 13 hours for a flat sounds like a long time, unless you held a lower cooking temp, or the flat was larger than I usually see in regards to a brisket flat.

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