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<p />Well, the 10lb. whole brisket is finished, and now what? I have 1/2 a day before the fireworks show/picnic and a egg going @ 240. I may have to run out and get some ribs to put on. I feel like I gotta cook something, anything!!! I'm addicted.
It took 12 hours and I pulled at 186 internal on the flat, the point is @ 178. I waited 1/2 hour, then separated the two, wrapped in foil, and in the cooler with towels she goes. I thought it was going to take longer than 12 hours. [p]