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SCIA | We did the same thing last week for nieces rehersal dinner smoked to 175 foiled finished to 205 in oven. Wrapped in towel in cooler 3 hrs. Refrigerated till ready to warm up put brisket still in foil in roaster oven on rack with liquid in bottom of roaster till reached 140 degrees then sliced we got lots of compliments. One guest was even a professional chef. She said it was the best she had ever eaten. | |
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Smoking Brisket
