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Unread 10-01-2007, 10:18 AM   #8
SP
is one Smokin' Farker
 
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210 a little low for me. I cook my briskets around the 250 - 275 range all the way with out foiling. When hit 180-185 I pull and let it rest in foil for at leat 1/2 hr but a couple is better. Most people dont rest their meat properly and that can lead to drying. I tell most people especialy that are learning is to cook and good peice of meat with out foiling and all the other tricks, then you can expand you flavors and techniques. But to each his own.
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