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Old 03-30-2013, 10:51 PM   #8
"Bone to Bark" BBQ
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Join Date: 01-28-12
Location: Hagerstown, MD
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I usually allow 8-9 hours for the big cuts, pulling them off cooker by 9am or before! My target temps are about 195 for the butts and 200 for brisket. If you let brisket go much past 205 it will be difficult to slice and more in the range for pulling. Hope this helps!
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