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Pastrami
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<blockquote data-quote="Snowwolfe" data-source="post: 5437548" data-attributes="member: 14220"><p>Smoked the point yesterday. Started at 250 then at 3.5 hours wrapped it in foil.</p><p>Then I tried something new.</p><p>When the IT hit 191 lowered the heat to 200. During the next hour it rose to 196 then slowly dropped to low 190's. Kept the temp at 200 for another hour (2 total). </p><p>OMG was it good. Extremely juicy and almost to tender.</p><p>Today I will smoke the flat and plan using same method but will lower the temperature to 200 when the meat hits 188 then finish same way.</p><p></p><p>I have much better luck smoking the point and flat separate. In my experience when you smoke a whole brisket the flat is usually a little dry and overcooked.</p></blockquote><p></p>
[QUOTE="Snowwolfe, post: 5437548, member: 14220"] Smoked the point yesterday. Started at 250 then at 3.5 hours wrapped it in foil. Then I tried something new. When the IT hit 191 lowered the heat to 200. During the next hour it rose to 196 then slowly dropped to low 190's. Kept the temp at 200 for another hour (2 total). OMG was it good. Extremely juicy and almost to tender. Today I will smoke the flat and plan using same method but will lower the temperature to 200 when the meat hits 188 then finish same way. I have much better luck smoking the point and flat separate. In my experience when you smoke a whole brisket the flat is usually a little dry and overcooked. [/QUOTE]
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