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Unread 01-16-2012, 07:21 PM   #4
BarbequeKansasCity
Knows what a fatty is.
 
Join Date: 03-27-11
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For your first Brisket I would stay at 225-250 and start check the internal temp at 5.5 hours then every half hour there after till it hits 200 and the probe goes in the side easy.
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Name:Dan Other Name:Chop Team: Chop Quey! Smokers:Home Grown "The Tower" 4 UDS, ECB, OTP, Blue Thermo Pen. Harbor Freight Weed Burner lights my fire! ADD a .com to my name and you shall find my blog
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