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  1. jstorm1406

    Brisket question

    So I started my 8 lb brisket last night and kept smoke on it all night - just opened to check temp at 12 hours and it is at 195 - so basically done.   problem is I expected it to take a lot longer and my company isn't coming over for dinner for another 10 hours.  I need suggestions on how I can...
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