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Old 09-06-2010, 12:09 PM   #10
Bob S
is One Chatty Farker

 
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Join Date: 10-24-07
Location: Sayville, NY
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Quote:
Originally Posted by MilitantSquatter View Post
rely on your probe for doneness.
This is the key. The finish temp is not important. Use your probe to feel for tenderness and pull it at the right time and you'll have a great brisket.
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