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Brisket: A Detailed "How To"

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    Originally posted by bankshot56 View Post
    I have had good success separating point and flat, trimming almost all fat, foiling at the beginning of the plateau for each separately, resting when each reaches 200.
    But here's my question. The plateau occurs at different temps based on the cook temp. I get more bark at higher temp but low and slow has been the standard.
    There is more that one way to skin a cat, if hot and fast works for you, then go for it brotha! Lots of folks cook hot and fast and have great success.

    TC

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      Tag

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        Tagging to reference later.. Thanks

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          Tagged for later

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            Thanks!

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              Good stuff. Thanks for sharing. Don't know how I missed this thread.

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                Knowledge is good. Thx for sharing.

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                  Thanks for the info! Got the pit fired up at 3:30 this morning

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                    I will be using this as a reference this weekend! Thank you for the details!

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                      Tagged for later...

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                        Thanks for the Info!!

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                          Got a new Kamado Joe, Big Joe cooker the other day and have been wanting to try a brisket on low and slow cook. Gonna stop on the way home and pick up a brisket to cook tomorrow. Thanks for the tutorial!!

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                            Nice

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                              looks amazing

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                                So maybe I am gonna cook a brisket and needed instructions. Where did I turn.. "To the green screen"! I am gonna burn some meat tonight/tomorrow morning.

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