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Brisket


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Posted by RodneyW on August 25, 2013 at 00:12:37:

Doing my first brisket. I'd like to ask a couple of quick questions to get me started on the right path.

Should I cook it at 275, 250 or 225 degrees?, Fat up or down? (I hear alot about this), Should I foil it at any point and What temperature am I shooting for?

Thank you all for your help!

Rodney


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