Thread: Brisktionary
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Unread 03-24-2012, 08:54 PM   #1
AustinKnight
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Default Brisktionary

Did a choice brisket today wet aged it for 60 days smoked it fat side up for a hour n half at 225 with B&B oak and oaks splits. Flipped the meat fat side down and ramped up the temp to 350 for another hour n half then wrapped ....you guessed it butcher paper. Total cook time 4h 20min, 4 hour rest in a cooler.







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