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EddieK76EddieK76 Posts: 415
edited August 2012 in EggHead Forum
Cooking bout a 16 lb brisket and want it done on Sunday around 3 -4 o'clock in the afternoon.  I really don't want to worry much about time so what would be the earliest that I could put it on the night before and still get a few sleeps in without having to worry about the internal temp getting too high that I'm missing key points in it...

Thanks all!


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