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haroldopsf

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  • One more thing, tonight I want to do a few things differently: - place it north south with point towards the back - cook at 250 on the dome instead of 225. I think this high piece would take too long at 225 and dry out Frankling raves about 275 in …
  • Thanks everyone for the replies, tips, and thread links. I forgot to say, that brisket did actually come out soft, and delicious. The probe penetrated the point as it if was warm butter. On the flat it had to puncture through the bark (the bark was …
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