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Unread 02-11-2013, 03:56 AM   #12
BigBellyBBQ
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Join Date: 11-15-08
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at a int temp of 205 at the point, no issue with cutting a comp slice? Any time I did hot n fast I had great flavor however texture issues and had to bring down int to 180 or so to get my slices to hold together..was this brisket aged? I use aged maybe thats the difference?
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