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Old 10-05-2012, 03:44 PM   #13
On the road to being a farker
Join Date: 07-29-12
Location: Salt Lake City, UT

Start earlier then you think. The biggest killer of brisket is needing to serve it before it is done. If you start early and it finishes early you can always keep it warm for a few hours. Always better to finish early then serve meat that is tough.
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