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Unread 04-10-2010, 11:50 AM   #6

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Originally Posted by Dave Russell View Post
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.
I'm confused by your quoting me with this response. I was also talking about probing for tenderness. Maybe I wasn't clear?
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