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ISO: Smoked Beef Brisket question

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I just have a little question you said to set your smoker temperature between 120 to 130 but take the beef brisket out from the smoker when the temperature reach 170 to 180. My point is the brisket internal temperature would not reach 170 to 180 if the source temperature is lower than the brisket. My question is how is that possible?
MsgID: 17872
Shared by: Robert, St. Louis Missouri
In reply to: Recipe(tried): Smoked Beef Brisket
Board: Outdoor Cooking at Recipelink.com
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