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brisket temp drop
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Brisket problem: temp drop
Using a WSM 22.5”. Cooking at 250 Fahrenheit I got a 14lb packer and separated the point and flat prior to cooking. Never did that before, but I think I did a decent job. I’m done my burnt ends based on a recipe from HowtoBBQright and I think that will be perfect. My issue is with the...
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