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Unread 07-23-2012, 08:20 PM   #5
Boshizzle
somebody shut me the fark up.
 
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I'd bump the temp up to 300* at the top of the dome. If you are cooking at 250* at the dome the grate may be in the 225* orlower range. That in and of itself can dry out ribs.

This brisket was cooked at about 325* grate level temp.



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