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Can we talk about the moment you realized your brisket method was off?
For years I'd wrap mine in foil at 160 degrees, but a pitmaster in Kansas City told me the steam was making it mushy. Anyone else get that tip and notice a huge difference in the bark?
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patricia_rodriguez12d ago
Wait, foil at 160 degrees?
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harper25412d ago
Patricia, are you talking about the internal temp for brisket?
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