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Old 08-14-2005, 03:17 AM   #2
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Join Date: 07-21-04
Location: Keller, Texas
Default Re: Temp measure at the point or the flat?

Originally Posted by vash
Ok folks, I'm doin my first brisket today and I've had her goin for about 12 hours for a # 10. now the flat has been stuck at 140 for forever, but the point is at 165, when do I wrap? Where do I judge the temp at?


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