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Recent content by dirk o vandiver
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2 day brisket question
Hello, I started a 12 lb packer brisket yesterday, didn't get done when I thought it would, took it off the smoker when it was around 170 degrees. Wrapped in foil and put it in a faux cambro when I went to bed, this morning it was down to 120 degrees. Put it back on the smoker an hour ago...- dirk o vandiver
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- Forum: Beef
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