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Brisket thickness difference

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tdubya
tdubya Posts: 8
edited November -1 in EggHead Forum
Today, I smoked a nine pound brisket. At one end, it was 3-4 inches thick. At the other, almost nothing. Of course, the thin end was at temp way before the fat end. Would it have been a good move to cut off the thin part as it was done? Is there another way to deal with this?

Thanks,

Tom

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