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In Reply to: Re: Grass Fed Brisket posted by Cody E on May 23, 2012 at 17:03:18:
We cook on a yoder, and run them low until time to wrap. then 240 to finish. They are usually rendered out and ready in the 195-200 range. I've been cooking Dodge City's - so they are also dry aged 21 days before I pick them up.
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