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Unread 03-13-2011, 07:55 PM   #15
martyleach
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Quote:
Originally Posted by BPDC View Post
I was told to pull at 200 and wrap in towel and put in cooler for an hour.....

Is this too early or do people typically ONLY go by the tenderness feel of the meat ???
Tenderness, only!! Different briskets will be done at different temps. Your probe should slide in like it's going into soft butter.
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