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Unread 07-23-2013, 10:41 AM   #17
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Originally Posted by HankB View Post
Why is that? I thought the thicker section should be at the hot end. (What Franklin recommended.)
that is how I have always done it (point toward the hot end)

But BBQ Bandit has a ton more experience with brisket than I do.

I would like to know the reason as well
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