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Unread 06-30-2010, 07:23 PM   #13
wnkt
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Keep in mind the temps will actually keep climbing a few degrees after taking it off. Thats one of the reasons you wrap it up and let it rest in a cooler so it can rest and finish cooking.
I just did a brisket last weekend and the flat was good but the point was still tough. So I cubed the point and put it back in the pan and back in the smoker where I still had a couple butts still smoking.
I let the burnt ends go a bit long but they were more tender than when they went in.
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