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Thread: Should it really take this long?

  1. #11
    Join Date
    Jun 2010
    Location
    Maryville,Tn Just south of Knoxville
    Posts
    499

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    Try setting your temp to 235 and when it hits 175...double wrap with foil and cook too 200...unwrap and finish to 205-210. Give it a try.

    BillyBob
    "IT'S 5 O'CLOCK SOMEWHERE"

  2. #12

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    Decided to try starting earlier with my last brisket. Put it in 20 hours before I needed it thinking that even if it got done early I could just use a keep it warm. WOW! It reached 203 around 19 hours later and I just took it out and let it rest. By far the best brisket to date. Patience was rewarded for sure!

  3. #13
    Join Date
    Aug 2010
    Location
    Plano, Texas
    Posts
    587

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    A good friend of mine has switched from foil to butcher paper. While not a new idea, he did experiment between the two. He found the BP wrapped briskets to retain bark better than foil wrapped.

    Something to consider....
    Remember: If it weren't for marriage, men would go through life thinking they had no faults at all

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