Thread: Wagyu Brisket
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Unread 06-13-2013, 12:59 AM   #3
On the road to being a farker
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Join Date: 04-27-13
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I'd be conservative and do what I know works well for brisket. 250-265, 12+ hours, check with a toothpick. I wouldn't be trying new techniques with a nice/expensive slab of meat like that.
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