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Nov 19, 2021
8:41
:59
pm
molodyets
Mortgage guy in all 50 states
Slight difference in texture. Personal preference. Probably wouldn’t be able to tell the difference
Unless you had them side by side (and even then the cut itself is the biggest factor in quality)
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molodyets
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patches1391
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molodyets
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Mar 26, 2006
Last login
May 18, 2024
Total posts
43,349 (19,355 FO)
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Messages
Author
Time
What temperature do you wrap your brisket at?
stenso
11/19/21 7:12pm
165-170
crimedog
11/19/21 7:17pm
You don't HAVE to wrap it
LiveCoug
11/19/21 7:18pm
No you don't this is true. The debate is there. same with ribs.
crimedog
11/19/21 7:19pm
Correct no wrap if humid, wrap if not humid.
Sic'Em Beers
11/19/21 7:26pm
I want to try this method
crimedog
11/19/21 7:19pm
I only wrap if I’m in a hurry
molodyets
11/19/21 7:22pm
I just wrap when it stalls. Usually 160-165.
godawgs
11/19/21 7:40pm
Foil or butcher paper?
BangkokCoug
11/19/21 8:07pm
I use paper. Do you use a different temp for each?
stenso
11/19/21 8:13pm
I would think it would be the same. Just curious what the preferred wrapping
BangkokCoug
11/19/21 8:24pm
Slight difference in texture. Personal preference. Probably wouldn’t be able to tell the difference
molodyets
11/19/21 8:41pm
Wrapping should have NOTHING to do with the stall
cambo
11/19/21 8:47pm
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