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Unread 12-31-2012, 07:08 PM   #20
HogFan
is one Smokin' Farker
 
Join Date: 03-21-12
Location: Arkansas
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UDS ran out of charcoal sometime between 2:30-3:00 this afternoon. I got home at 3:30 and the temp had dropped down to 175F. Brisket temp was 168F.

I refueled, brought the temp up to 350F and pulled the brisket at 5:45 at 202F. Wrapped and straight in the cooler. Will open and slice between 7:30-8:00. Wish me luck!
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