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Unread 02-27-2013, 09:38 PM   #3
Bludawg
somebody shut me the fark up.
 
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Join Date: 07-04-09
Location: Jonesboro,Tx
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Are you wrapping once you remove it from the pit that will help to soften the bark. I have never used foil during a cook and just recently taken to using butcher paper with great results. I cook at 300 grate temp. I remove all hard fat from the exterior. S&P is the only rub I use on my briskets. I don't take temps i cook by feel.
This was a 15 lb choice packer cooked unwrapped and tented on the counter with foil at probe tender until the IT dropped to 150. cook time was 6.5 hrs 2 hr rest

slice from the flat
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