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I'm looking for Jeff's Newsletter from last year that described doing a brisket in a foil pan when it hits around 160. As I remember you add liquid and cover with foil to finish the cook. Any help would be appreciated.
I'm looking for Jeff's Newsletter from last year that described doing a brisket in a foil pan when it hits around 160. As I remember you add liquid and cover with foil to finish the cook. Any help would be appreciated.