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Old 01-23-2012, 03:34 AM   #48
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Join Date: 11-13-11
Location: york, pa

That brisket looks really good, Joe. But I don't understand. If a brisket can be cooked hot and fast, and turn out this good, what's the advantage of cooking it low and slow for a really long cook? Why would folks still do it that way?
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