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Unread 05-18-2009, 04:38 PM   #5
chambersuac
somebody shut me the fark up.

 
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Quote:
Originally Posted by early mornin' smokin';[URL="javascript:void(0)"
927854[/URL]]when people are talking about a 18 hour smoke it is usually with a whole brisket, thats flat and point attached, usually about 12-14lbs, and will take a good 16-20 hrs to smoke, a 6lb flat should be done in about 9-11 hrs depending on the temp of the smoker.
aha...thanks a lot. I did find a good looking recipe for "Brisket Chili" in the recipe section, so I think I'll try that with the left overs.
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