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re: Is it possible to go too low and slow?
Posted on 2/21/24 at 12:54 pm to Yeahbuddy35
Posted on 2/21/24 at 12:54 pm to Yeahbuddy35
The trick of a brisket is getting the fatty point done at the same time as the leaner flat. I have found that 250F in my Backwoods is a good temp. They hardly ever come out perfect, but enjoyable.
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