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Re: Separating Flat from Point before BBQing Briskett


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Posted by Ray Basso on July 03, 2014 at 06:00:37:

In Reply to: Separating Flat from Point before BBQing Briskett posted by Doc Flier on July 02, 2014 at 16:38:29:

I would considers the hot and fast method of cooking a brisket in this case. I don't exactly use the hot and fast method which has you cooking the briskets at 325 to 350 degrees and it's done (195 degrees)in five or six hours. I cook mine at about 290 and I am done in about eight hours.

There are a lot of people that know a lot more than I do and maybe someone will jump in but like I said I would just crank the temperature up and watch the internal temperature and you will wonder why your ever cooked it at a lower temperature again. Of course I assume your not cooking the briskets in a contest.

Ray Basso


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