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Unread 07-16-2010, 09:18 AM   #38
toumaj
On the road to being a farker
 
Join Date: 07-02-10
Location: Palos Verdes, California
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Quote:
Originally Posted by kickassbbq View Post
It's all about the internal temp of the meat.
Like said above, "It's done when it's done!"
At what temp do you usually pull your brisket?
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