Thread: First Brisket
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Unread 11-22-2013, 04:06 PM   #7
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I think the idea is that if one side of the brisket will see temps a few degrees higher than the other side of the brisket, you are better off letting the point be towards the hotter side than the flat.

If all else is equal and one side of the brisket will see 290* and the other side will see 287*, may as well have the point cook at the 290* side, right?
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