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brisket cooking question...2 stages?
I tried a 2-stage brisket cook over the weekend. I cooked Friday for about 6/7 hours, the temp was about 175 when I pulled it. my thought was to get it past the stall. I then wrapped well in heavy-duty foil, set it on the counter to cool for an hour or so, then put it in the fridge overnight. I...- Dtownsmoke
- Post #6
- Forum: Beef
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