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chicagomike

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chicagomike
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  • Re: Brisket..... How I do it.

    I tried this yesterday with two 7 lb flats. It took about six hours to get 205 and tender, but both briskets were really dry. The pans also dried up during the cook. Dome temp never read over 300, mostly 250-280 the entire time. 

    The meat had great flavor and was really tender but was super dry. I will try again with one larger brisket and see what happens. 
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