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I stopped chasing 225 and let my brisket ride at 275, best bark I've made in 3 years
I did two 14 pound packers on my offset in the backyard here in Wichita, ran one at 225 like always and pushed the other to 275 just to see what happened. The hot one finished in 9 hours instead of 14, and the bark came out dark and set instead of soft and greasy. Anyone else given up on low and slow for the hot fast thing, or am I about to get yelled at?
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