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Got laughed at in Memphis for wrapping my brisket at 165 instead of 175
Was at a backyard cookoff in Memphis last month and a guy running a 20 year old offset told me my wrap temp was wrong in front of like 15 people. The funny part is I switched to wrapping earlier after two dry flats last summer and my slices have come out way better since. So who actually decided 175 is the magic number, because I have never seen anyone explain why 165 hurts anything?
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