Thread: HnF Brisky Help
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Unread 06-11-2013, 10:11 AM   #12
kylefisk
Got Wood.
 
Join Date: 06-07-13
Location: Ocala, FL
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Your temp and time should be fine for that size brisket. I tend to trim my briskets pretty lean but wrap it in butcher paper (or foil would work) for the last two hours. In effect it steams the meat and helps break it down and retain moisture. Then let sit until you can't resist any more. I also think taking it to 200+ is necessary to really render the fat within the meat. Keep in mind the brisket is the fattiest cut and there is a lot of fat other than what you see on the exterior. Otherwise the pics look great
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