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Re: Mike Scrutchfield's Brisket

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Posted by BigOrangeSmoker on February 28, 2013 at 19:22:45:

In Reply to: Mike Scrutchfield's Brisket posted by Don, Dueling Bubbas on February 28, 2013 at 18:49:36:

Great info and if followed will produce a outstanding piece of meat,the only thing i dont do it cook to 205* only because i dont want to slice em 1/2 inch thick

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