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Unread 05-23-2010, 12:22 PM   #2
LMAJ
somebody shut me the fark up.

 
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Join Date: 07-01-07
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I usually cook my brisket to 200, when I am doing flats or packers. 200 is just a guideline, I also check how a probe slides in - if it's like butter it's done, if there is resistance... not done.
Good luck.
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