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i wrap when i like the colour dont really have a set temp usually when it leaves the stall today i wrapped at 174 bought the butcher paper at a local store here they had a roll
so started at 1 am for the bbq this afternoon cooked at 275 wrapped in butcher paper pulled at 11 am at 202 internal temp she felt like jello in my hands nice and soft
here are a couple pics so far haven't started the BBQ yet shes still resting
at the 3 1/2 hour mark
just...
cooking this baby tonight trimmed her up salt and pepper rub just letting it rest get up to room temp then its on the old stickburner its gonna be a long fun night
nice! yeah look into youtube has some great" how to trim briskets" videos the Aaron Franklin one is good. have fun its an adventure! im doing a brisket myself tonight so im getting ready to do it enjoy the experience !
well depends on the cook time and temp if you're cooking at 225 or lower maybe not but if you're cooking at 275 or higher 6 hours those ribs will be way overcooked
one thing id add is sometimes these big box stores dont know their butt from a whole in the ground. ive seen packer briskets labelled as flats before... whats the whole thing look like ?
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