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Warning: the 3-2-1 rib advice a judge gave me in Memphis cost me a whole brisket
He said wrap at 3 hours no matter what, but my pit runs hot and the racks hit 180 way early, so they came out gray and mushy at the contest in Memphis last month. Anyone got a wrap cue that isn't just a clock?
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black.jake7d ago
Forget the clock, poke the meat and wrap when the bark sets and it bends right.
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