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Old 05-23-2010, 02:07 PM   #6
Ron_L
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Join Date: 12-09-04
Location: Chicago 'Burbs
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Quote:
Originally Posted by LMAJ View Post
, I also check how a probe slides in - if it's like butter it's done, if there is resistance... not done.
Good luck.
Yep... This. Internal temp is a guideline. Go by feel. Your last brisket may have been done at 190 but this one may need to go to 200.
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