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Originally Posted by markbet
Now on BB's, I was told to smoke until the internal temp hits 160*, then foil it until internal temp hits 190* to 200*, then put it in the cooler for 3-4 hours. I do brisket the same way, is this still the preferred method? Or have I missed the plane once again.
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As long as your "BB" is for Boston Butt--You have it!
Sometimes it gets confusing when BB is used for both Boston Butt and Baby Back. But, it works!
TIM
