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Old 06-06-2018, 08:36 AM   #16
nachos4life
Take a breath!
 
Join Date: 01-15-13
Location: Indianapolis
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I cook hundreds of pounds of briskets on my Shirley all the time. They are always juicy. The main thing you need to do is just be patient and wait until that thing probes tender. probably more tender than you many think. Then let it rest.

We cook hot. we spritz. We wrap in foil. We add a baste liquid to the foil. But all that isn't necessary, its just what we do.
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