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Unread 04-15-2013, 04:37 PM   #3
jmoney7269
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Join Date: 02-07-11
Location: brenham, texas
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Big +1 that almost literally what I do at home and comps.
At my last comp and several before I had been running the brisket @325 grate temp, not some temp. Coming out real tender and juicy after a good rest in the Cambro. Threw it on @5:45 am and it was done @10:45. They were both 15 lbs before trimming.
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