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Unread 02-12-2013, 09:56 PM   #7
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Join Date: 01-13-10
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That looks like a mighty fine brisket to me. Did that take about 3.5hrs at those temps until it probed tender? Was it a flat or a small packer?

Also, I'm curious if you noted any difference between hanging first then laying on a rack vs. other briskets that have laid flat on a rack from the get go?
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