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I am gonna go out on a limb and say it was a bit over cooked most people i see pulling briskets around 195 and the temp rises about another 5 degrees when you foil. but also i see alot of people to the probe test with either a tooth pick or temp probe when it slides in like a hot knife thru...
i think you forgot to mention that the portability of any charcoal smoker far exceeds that of an electric and i would be willing to bet the ease of use is really close to being on par, and also the durability of a wsm and also there is no electrical parts so highly unlikely to tear up on...
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