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Brisket is on, need advice

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Posted by: mb168 on 2007/10/16 06:43:18  

The brisket has been on all night. I woke up at 4:30 and the dome was at 260, meat was at 158, and went back to bed. Now at 6:30 my dome had dropped to 190 and meat was at 143. Am I fixing to make a brisket brick? How can I make sure this isn't too dry, foil it? Now? When????

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