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Unread 12-23-2011, 08:27 PM   #5
frankie482
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My mouth (typing) got ahead of my brain again. The brisket is actually 4lbs, so I was thinking as I typed 3lbs because I think I might get that much usuable meat after cooking.

Thanks for the replies.

I will do my best to update this as I go.

I am also planning on cooking the brisket tomorrow, refrigerating whole, and the cubing and defatting for the finished chili on Monday.

I really want to get a good crust and smoke on the meat to add flavor tom the chili. I always over think everything. It is gonna be good either way.

If I decide to pull before it before it is completely done and finish cooking the meat in the chili, what temp should I pull it.
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