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Unread 02-04-2012, 03:08 AM   #17
Mornin' Wood
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Just tried it again, different dates. Same results. 21 hours from time meat is on smoker till meat is done at 180*. Then rest.
I imagine that these numbers might be true if you're smoking at 190*, but too long at 225 or 235* for a 14 brisket to be sliced.

Is it my phone? I will try my desktop in the morning.
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