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Unread 07-25-2010, 06:07 PM   #1
mjancel
Knows what a fatty is.
 
Join Date: 05-09-10
Location: pgh pa
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Default brisket temp when done

my brisket started to get tough i took it out at 145 it was super juice just alittle tuff the probe went it in most places like butter did i over cook it at that temp or did i take it out way to early. I DID NOT TAKE THEM OUT WHEN THIS PIC WAS TAKEN i spread them out and let them get some bark. the date on the meat was 10 days old could that have any thing to do with it? i had 4 full briskets on . i stack them and kept them away from the heat.
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