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I've smoked two briskets now and both times they were not as tender as I would have liked. I think the problem is I didn't leave them on the grill long enough. Does a brisket take one hour per pound at 220-250F? Also, is it true that it actually gets "done" much sooner but it takes the additional time to make it tender?
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Ceterum censeo Carthaginem esse delendam.
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