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Unread 02-06-2014, 02:22 AM   #12
somebody shut me the fark up.
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Join Date: 08-27-13
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I think it is the opposite to be honest. Sliced chuck or clod can turn out REALLY dry if not cooked right, while brisket tends to be a LITTLE dry as long as it is close (having a fatty point helps of course). The window of doneness on brisket is actually a lot better, IMO.
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