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Unread 04-15-2013, 04:21 PM   #1
Is lookin for wood to cook with.
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Default comp brisket issues

at home I prefer to cook without foil, or use bp at the end.. but at comps i dont seem to finish in time, always undercooked. i want to foil to ensure i am on time, but not lose any bark, or be too mushy. any ideas?
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Unread 04-15-2013, 04:29 PM   #2
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Cook at 300 Wrap at the 4 th hr in Butcher paper until probe tender Usually 1.5 -2 hrs after wrapping.
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
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Unread 04-15-2013, 04:37 PM   #3
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Big +1 that almost literally what I do at home and comps.
At my last comp and several before I had been running the brisket @325 grate temp, not some temp. Coming out real tender and juicy after a good rest in the Cambro. Threw it on @5:45 am and it was done @10:45. They were both 15 lbs before trimming.
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