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Old 08-13-2008, 10:29 PM   #2
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Join Date: 02-15-06
Location: Waynesville, Ohio

I don't know if the brining has an effect or not, but I've never brined a brisket. I'd be afraid of it starting to cure a bit.

Do you put the brisket on cold? The longer it's below 140 or so, the more chance for a smoke ring....

But smoke ring doesn't really matter... taste matters.
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