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Date Posted: 19:26:16 05/27/02 Mon
Author: Bruce
Author Host/IP: CPE0040f42b5f00.cpe.net.cable.rogers.com /
Subject: Brisket update!!!!

The brisket and butt turned out GGGRRREEEAAATTT!!!
All kidding aside Mike's mop was great. It MADE the finale result perfect. Thanks Mike.
The brisket and the butt were in the smoker for 24 hours almost to the minute and I held the temp. at 200F for 20 hours then increased it to 230F for the finale 4 hours. I mopped every hour on the hour. The meat was very moist and tender with a 3/4 inch smoke ring and a light smoke flavour. I used mesquite for 1.5-hours, then hickory for 1-hour then straight charcoal for the rest. It was 185F when it came off and we then wrapped in foil and put in a cooler to be transported to the party, it was carved 2.5 hours later.
Again thanks Mike.

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