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Unread 12-17-2010, 07:47 PM   #5
barbefunkoramaque
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view my videos and heed

http://www.youtube.com/watch?v=DMVK0-aR2sA


as quality shifts so does the "done IT temp" even beyond the normal variance. About 1/5 of select cuts are Done way under 195 and the more you spend for quality that portion goes up... so if you want to ruin some briskets take the 195-205 advice.

the vid had choice cuts... notice I can flop them over... 85 % of these were done to my standards (which is the Texan standard) at between 185 and 190 IT. I think there were 40... I think... that would have been a large percentage of dried out ready for sandwiches slopped with sauce meat.
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