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Old 04-13-2010, 07:41 AM   #7
BBQ Grail
somebody shut me the fark up.
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Join Date: 08-11-03
Location: Rocklin, CA

This must be a 4lb trimmed brisket flat. Chances are there is very little fat cap on it. Correct? If that's the case I'd really consider going even lower on the temp, maybe around 225 degrees. It's going to cook fast so you've got to watch it.

I am no longer bite me Shane.

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