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Unread 06-20-2007, 07:37 PM   #5
Meat Burner
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I will do another brisket this weekend and use the top rack. I didn't open any more vents and the temp was the same when I got back. Do you think injecting made it cook quicker. Also, this brisket was really laced with a lot of fat. More so than the few others I have done. Thanks for your help.
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