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edited November -1 in EggHead Forum
I have been looking for advice on how to make my brisket more moist. I can't find it here. I saw on the old forum to look on the new forum and can't find anything. I have tried flat 5-7 pound pieces for 7-9 hours to 200 degrees internally. I have made delicious briskets, they are just not moist. I even did it with strips of bacon on top hoping the extra grease would help. It was good, but still dry. Any suggestions? Thanks.


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