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Smoked brisket worries
Hi all, I'm sure this has been covered but...I brined a brisket (approx. 3 lbs) for 48 hrs then launched a maiden foray into smoking. Being a newb I'm sure the internal temp of the brisket was nowhere near recommended but it smoked up a storm for around 5 hours. I then finished off the brisket...- rookie59
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- Replies: 6
- Forum: Food Safety
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