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Unread 01-11-2013, 05:17 PM   #1
Blutch
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Join Date: 11-22-06
Location: Oklahoma City
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Default Chucks and Brisket injection

I'm going to cook a couple of Chucks and some Brisket tomorrow. First question.. I'e been reading about cooking briskets a little quicker and hotter at 300 and using butcher paper. I plan on doing this. Do you cook the Chucks the same way? Will parchment paper work as well?

When is the best time to inject for maximum juiciness.


Thanks

B
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