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Brisket

Newegg2011Newegg2011 Posts: 10
edited October 2011 in Beef
Looking to cook my first ever brisket and I have heard to have a tender brisket that after you have gone thru the low temp smoke phase and to achieve the best results you have to wrap the brisket in saran wrap and tin foil and to continue to cook with a dome temp of 220 until done.

Has anyone had success with this method or is there a better method to produce a tender brisket?

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