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Unread 05-04-2010, 02:20 PM   #8
Rich Parker
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Join Date: 06-20-09
Location: Grand Rapids, MI
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Originally Posted by Chef Jim View Post
Started the brisket at 8:30 and heat got out of control for awhile. It's at 205 so I foiled.

Question, When do I cut off the Point?
You foiled and put in the cooler or back on the cooker? Because it should be pretty much cooked at 205.
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