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Unread 08-14-2008, 07:56 AM   #7
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I would get the best ring when I put the brisket on COLD. I mean cold too, but not frozen. You may also want to lower the pit temp to 180 or 200 for a couple hours before you crank it up to your regular cooking temp.

If all that don't work, there is always TQ. Works every time.
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