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Old 01-17-2012, 07:26 PM   #5
landarc
somebody shut me the fark up.

 
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Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I typically do a butt over a brisket, I like to run a full cooker if I can. I think it makes a difference. However, I also do not believe in mopping, there is no reason to believe it, or basting for that matter, does anything but glaze the meat.

I like the idea of foiling the flat per Wampus's suggestion, flats are notorious for drying out on a cook. And it is hard to get it heated again if it does dry out.
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