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Unread 04-10-2010, 11:25 AM   #5
Dave Russell
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Join Date: 01-06-10
Location: Lebanon, Tennessee
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Quote:
Originally Posted by Ron_L View Post
As Rich suggested, probe it in a few places to make sure your probe isn't in a fat seam. If it feels tender all over then cooler it.


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For clarification purposes, Rich was emphasizing probing to check for tenderness. This has nothing to do with temp readings, as it's hard to go by temps when briskets are covered in foil and cooked at high temps.
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