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Reply to "How to ensure smoking brisket is tender?"
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[quote=Anonymous]Honestly anything I smoke, I smoke the night before. I remove it from the heat, baste it with whatever glaze I've made, wrap it in foil and put it in the fridge overnight. The next day, I warm it on the grill, still in the foil. It turns out to be mouth melting. I think just letting the and the meat settle overnight in the fridge does wonders. Sounds like your DH did all the right things....I normally smoke everything at around 225-250(max) for a good 6-10hrs. However, I do use an electric smoker because of the temperature control. I know using electric is a huge violation for the purists.[/quote]
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