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Watched a guy at the Shed in Ocean Springs wrap his brisket in foil at 165 and it came out mushy
Been cooking on an offset for 4 years now and I keep seeing people wrap by temp instead of by bark and it ruins the crust every single time, so what temp do you actually pull yours off at?
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victor_carr541d ago
Honestly the temp doesn't matter as much as the bark does.
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