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leejp

Brisket... 190*F?

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I did a brisket this past weekend. I pulled it off the cooker at ~191-2*F (hungry kids). It was good but not the best I've done.

So I've been rethinking this 190*F (some folks even say 185*F since the meat will dry out if it's in the cooker too long). With the cooker at ~220*F I find that I have to allow ~2HRs/lb for the meat to get to 190*F but I'm thinking now that 195* or 200*F would be better.

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