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In Reply to: very large brisket posted by joe on June 29, 2011 at 23:03:25:
I would think that Mike's process would hold true in this case as it does with a "flat". In the smoke unwrapped until internal reaches 165. Then wrap and go for around 200 depending on the time you have to allow it to rest.
May be wrong, but those two temps have never failed me.
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