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Life After Brown
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<blockquote data-quote="retiredTxfeeder" data-source="post: 5138367" data-attributes="member: 52978"><p>We do a lot of brisket down here in Texas. I haven't smoked any in quite a while, due to the current price of beef. I'm not paying 70+ bucks for a brisket when you probably lose 1/3 of the weight due to trimming and rendering. I pull mine off around 197-200 degrees, leave it wrapped, put it in an ice chest and steal some of my wife's towels to insulate it. I usually let it sit an hour and maybe a little more. Even sitting for an hour, it's still cooking and you can't even pick it up it's still so hot.</p></blockquote><p></p>
[QUOTE="retiredTxfeeder, post: 5138367, member: 52978"] We do a lot of brisket down here in Texas. I haven't smoked any in quite a while, due to the current price of beef. I'm not paying 70+ bucks for a brisket when you probably lose 1/3 of the weight due to trimming and rendering. I pull mine off around 197-200 degrees, leave it wrapped, put it in an ice chest and steal some of my wife's towels to insulate it. I usually let it sit an hour and maybe a little more. Even sitting for an hour, it's still cooking and you can't even pick it up it's still so hot. [/QUOTE]
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