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Unread 09-02-2009, 12:10 PM   #2
sfbbqguy
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I'm surprised no one has chimmed in here yet...

I'll give you what I've read from others on this site as I'm certainly no expert.

I think the general concencus is that the bisket is done when it's done. You know it's done when you stick a probe in and it slides in and out like the meat was soft butter.
Guys here refer to it as "budda"
From a temp stand point I think folks start checking for the budda feel around 180* or so with the understanding that a lot of the time it takes 200+ to get the budda feel.
Hope this helps.
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