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Cooking A Brisket Packer

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Posted by The Judge on February 18, 2016 at 16:05:52:


Doing the whole packer on Sat. as opposed to my normal flats. Planing on cooking the packer until the internal on the flat reaches 165. This is when I usually wrap in foil and take to 200 internal. What should I do different with the whole packer. When should I separate the point from the flat?


Just Clifee

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