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Appreciation post: that moment I learned why my brisket flat was always dry
I was reading an old forum post from 2018 where a Pitmaster from Kansas City broke down how the point and flat cook at different rates. Turns out I was pulling the whole packer when the point hit 203 and the flat was sitting at 195. Has anyone else had better luck separating the two early or do you stick with the whole thing?
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wadeyoung2mo ago
Man that flat always being dry is such a frustrating lesson to learn the hard way.
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