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MacKenzie

A Very Small Brisket

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 I cooked it at  300° till it hit an internal temperature of about 160 and then wrapped it in butcher paper for the remainder.  It probe tested  very tender before it hit 200°, I guess because it was prime, but I ran it up to 203° anyway and then took it off.  I left it wrapped in paper and then wrapped it in foil and put it in a cooler with some towels for about 5 hours before I served it.

Edited by mguerra
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