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[b]Fidel wrote:[/b] [quote][b]Robb,[p]Don't cook a brisket to a level of doneness, cook it to internal temp of [i]at least[/i] 190, and preferably 195. If you don't cook it to 190 or higher you better have chainsaws to cut it.[p]Prep you brisket with a dry rub or spices and sugar, then let it sit overnight. Cook it indirect at a dome temperature of 240-250. Once it hits 195 internal take it off, wrap it in foil, then in a heavy towel, then put it in a cooler for 2 hours. Then remove, slice against the grain, and enjoy.[/b][br][/quote]
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