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Unread 03-11-2013, 08:24 AM   #6
Hawg Father of Seoul
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Join Date: 09-14-10
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You either misunderstood the dude who said 165 or he does not know what he does.

Brisket is done at 195-212. If you cook it at those extra low temps, you will dry it out before hitting your target. Try just a little hotter pit (smoke a lot of great briskets at 225) and if you are afraid of drying it out, foil it when you get to a nice color.

IT WILL SOFTEN UP somewhere around 200 degrees (if you do not dry it out).
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