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Unread 01-03-2011, 10:09 AM   #8
bigabyte
somebody shut me the fark up.

 
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Do not use temp to determine when a brisket is done. You will never get consistent results that way. The only way to know it is done is by testing tenderness with a probe. If you must use temp as a guide, start checking tenderness when you hit about 180-185, but do not pull it until it is tender.
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