Thread: Brisket Help
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Unread 12-31-2010, 05:54 PM   #5
Kevin
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Quote:
Originally Posted by Brian in Maine View Post
It happens. This is when all of the collagen is breaking down, and releasing a lot of liquid, and that can make the temp go down. At this point I usually foil a flat, with 1/4 cup of beef broth, then start probing at about 190*. Good luck!
Good advice.
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