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Unread 09-02-2009, 03:38 PM   #15
Bob E Que
On the road to being a farker
 
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Join Date: 08-19-09
Location: Ontario Canada
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On my brisket, I aimed for 1 hour per pound when at 250F. i didn't even look at it before the end of the time.
I jabbed the probe in the middle of the side of the flat. It had the soft-as-butter texture. I checked the temp, in my case 195F.

I had it wrapped in a cooler for 2 hours, for the last hour with a dozen ears of smoked corn.
It was tender and moist.

Now you got me thinking I need to do another one this weekend.
Just to verify my results.
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