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Around 205 and it was wrapped in peach paper after the initial smoke on my stick burner the last 8-10 hours, placed in a cooler for a touch over 2 hours. 100 bikers liked it and several were from Texas and they loved it. Total time was 16 hours to the knife.
It sure doesn't hurt. I catered a bunch of bikers there and brisket was the last large meal. One of which was a friend from Texas who rubbed my meat in public (biker humor) . I had to let him help. This is the result of a 16 hour process. Smoke overnight, wrap in peach paper and go for another 5...
Meeting you was indeed my pleasure. Our early morning conversations over smoke while the rest of the world was asleep were very enjoyable. I watched and learned from you so it was a very fulfilling weekend. Thanks for the great food you made.
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