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Cooking brisket at 275 instead of 225 gave me better results in half the time
I always heard you gotta go low and slow, 225 for 12+ hours. Tried a packer brisket last month at 275 just to see what would happen. Bark came out way better and it was done in 7 hours. Still juicy and tender. Anyone else ditch the low temp gospel?
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wilson.jana1mo ago
Huh, wonder if we're overthinking this whole low and slow thing.
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