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Unread 09-01-2013, 07:20 AM   #17
El Ropo
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I stopped reading when I saw "I couldn't taste my sauce over the beef flavor".

It sounds like you should stick to pork though.

FYI, 6 hours at 275, I doubt it was even close at that point. I'm guessing internal temp was around 160ish and the stall was just beginning when you started poking that meat. Oh and a 3 to 4 hour rest is always better than 1.75 hours.

Check bludawg's thread for brisket simplicity.
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