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Appreciation post: the 24 lb brisket my uncle dropped off at hour 14 of a smoke
He drove it over in a cooler at 6am and it hit 203F right when I was about to panic about the flat drying out. Kept the point on for two more hours and it shredded like warm butter, no sauce needed. Anyone running packers over 20 lbs have a stall trick that actually works?
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