9 a.m Brisket Point

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This thing I'm using a minion and have the intakes almost shut completely.. it's still over my 235 range I like. It's hot here today and those small chunks are making a difference.. flare ups really impact the base temps I want. 275 in there now. Lol not a big deal but I can't just shut down all my intake air.. [emoji]129300[/emoji] maybe I will leave a crack of air ..
 
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I'm in.

Was the other half as nice??

Gary
It was good brisket flat slices. I'm single so much more than half of a brisket I would need to give away a bunch. I take cheesecake and brisket to work but there are so many people there that some get left out. I can't afford to take in $50 worth every time.. Lol I just hord it to myself now mostly. [emoji]128514[/emoji]
 
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Point 3 hours..

I think I'm going to try Mac N Cheese on the ECB today.. I have two 8 oz blocks of Kraft extra sharp cheddar . Do it in the aluminum pan after I wrap my point. I can stick the point on the second rack to finish and put the Mac N Cheese on the top rack.. [emoji]128556[/emoji]

GO LIONS!
 
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