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Unread 07-16-2010, 11:04 AM   #42
Smokesman
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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!"
Quote:
Originally Posted by toumaj View Post
At what temp do you usually pull your brisket?
No it's not all about the internal. Yes it is done when it is done. There is no set temp to pull brisket as every cut is different. The range is typically 195 to 205 though.

Keep an eye on the internal until it gets into the 190+ range...after that forget it and go by feel checking for tenderness with a probe every 1/2 hour or so.

Do check for tenderness in a few spots. Some cuts will be for the most part tender, any stubborn spots usually equal out while resting in hotbox.
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