Thread: Brisket help
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Unread 04-16-2010, 10:37 PM   #4
bbqbull
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Follow the above advice, probe your brisket flat with a thermometer.
If the probe slides in the point or the flat....the bigger piece like butter its done.
I let the meat rest for about 15 minutes, take the back side of your knife and slide it through the fat to seperate the flat from the point.

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http://www.bbq-brethren.com/forum/sh...hlight=Turning
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