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Unread 03-18-2013, 03:44 PM   #5
GrillsGoneWild
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I thought it may have been wrapped too early but it was the brisket that had fat cap issues and I was trying to not let it dry out. I actually should have just foil that one and butcher papered the other one that came out good.
I wrapped at 160, but maybe should have gone a little higher?
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