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Finished brisket internal temp 165 vs 200ish

traif boy
traif boy Posts: 20
Gentleman I have tried several brickets on the egg with platesetter with temp running around 240 using whole 13 lb packard cuts. I have tried injecting at foiling at 160 and pulling at 195 and let rest in cooler for 3 hours. I tried no foil to 195 ect. I feel by briskets have been average at best.

Than I came across the reciepe for the famous Salt LIck Restraunt in texas that pulls there priskets at 165.  everything I read says pull around 200.

Any comments would be appreciated.

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