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Unread 02-23-2005, 07:57 AM   #10
jt
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I agree with Phil on the tenderness thing. I've taken them to 190-195 and then into the cooler and they were a little dry. They were probably ready for the cooler at 180-185. My plan for the next brisket cook is exactly how Phil described it - start checking around 180 and move 'em to the cooler when tender.
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