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Re: Myron Mixon Brisket Pan Question


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Posted by Fisher1 on January 06, 2012 at 20:04:19:

In Reply to: Re: Myron Mixon Brisket Pan Question posted by Dave In Okla on January 06, 2012 at 19:36:55:

Hopefully, someone else will comment. I often wrap a brisket in foil after it hits 165 degrees, and finish cooking it in the foil. By the time it hits 165, it has a good bark and enough smoke on it. But that is in a charcoal/wood chunk smoker. I don't have any experience with a FEC smoker.


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