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Experiences Finishing a Brisket

post #1 of 4
Thread Starter 
a-f-o
Edited by Mauser - 4/12/16 at 8:39pm
post #2 of 4

Never have done that. Interesting to see if others have.

 

Al

post #3 of 4

This technique is not unlike smoking a Roast Beef and then reheating left overs. While this is fine for intact meat, with Injected Meat a minimum IT of 160°F will limit the risk of live internal bacteria being able to multiply from going thru the Danger Zone multiple times...JJ

 

post #4 of 4

Sounds interesting! Waiting on Q-view.

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