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In Reply to: WHOLE Brisket problems posted by Dennis W on September 21, 2010 at 17:35:09:
You don't need 3 minutes much less 3 hours of "heavy smokin" unless you adore the flavor of creosote. From start to finish you want to see as little smoke as possible coming from the flue. 275 is a good cruisin speed. Check the temp of the brisket in the flat. At 195 start checking the flat for tenderness. When the temp probe or meat fork can easily be inserted in the flat and pulled out, like a hot knife in butter, then it is ready. After you take it from the heat, wrap in foil and let set for 30 - 60 minutes to let the juices settle.
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