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Is it possible to go too low and slow?
Posted on 2/21/24 at 11:52 am
Posted on 2/21/24 at 11:52 am
For a brisket what is the temp yall normally start at? I was thinking of starting one out at 180 or so, so it absorbes a ton of smoke flavor, then remp it up towards the end to get to the final 205. Has anyone ever tried this and is it worth the extra cook time?
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