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Old 02-23-2005, 10:04 AM   #12
jminion
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jgh
Looking at your time table, holding in a cooler will be asking a lot. If you decide to cool I would suggest you take the brisket to 190 internal and then get it cooled fast you have about 2 hours to get it 70 to be safe, then another hour to get it 40. On the reheat you need to take it to at least 165 to meet standards by most health dept for serving to the public.
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