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Date Posted: 14:45:31 11/06/02 Wed
Author: smokin Jim
Author Host/IP: mailserver.hydro.mb.ca / 142.16.22.18
Subject: Re: Brisket - Am I doing something wrong?
In reply to: John M 's message, "Re: Brisket - Am I doing something wrong?" on 20:12:10 11/04/02 Mon

I have done quite a few packer cut briskets and have never foiled them. Foiling them diminishes the quality of the "bark". The packer cuts that have had no trimming cook faster than the flats because they have a lot more fat and we all know that you have to have fat to cook properly. I am cooking in my JR Oyler, which is "wood fired" and cook at 250-275 deg F. The 10 to 14 lb cuts are usually done in between 8 to 10 hours, but I have had some go to 12 hours. I also do not baste directly, but some basting from butts cooking on the shelves above may happen while rotating in the cooker.

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