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  1. I just smoked an 8.5 lb brisket. Marinated it for 12 hours. 200 for 8 hrs, Meat temp 140. 200 for 4 more hours meat temp 165 Wrapped brisket in foil and raised temp to 225. At 17 hours meat temp was 192 Removed brisket from smoker . Put more foil around it and put it in a cooler for 3 hours. Deckel was great but the flat was sort of whitish, more like pork and dry Any sugestions for saving the flat would be appreciated Any thoughts on what went wrong would also be appreciated
  2. Being in the NY metropolitan area I cannot get a packers cut brisket anywhere. Only first cut is available. Has anyone tried smoking a first cut and does anyone have suggestions for smoking a first cut?
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