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Unread 12-30-2007, 08:17 PM   #4
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Join Date: 12-11-07
Location: El Paso, TX
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At those temps, I would say you would be more than safe. And the gear is not an issue. I would however recommend temps in the 220 to 230 range, but that's just me. I like to drape bacon strips over the flat when I smoke it by itself. Again, just a preference but the added fat helps in my opinion. Plus, you can chop up the bacon after it's done and serve along with the brisket or add it to a pot of beans. Let us know how it turns out Brother.
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BobBrisket Jr.-MUDS, WSJ Silver

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