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Old 08-14-2005, 01:03 PM   #9
Grand Poobah and Site Admin
BBQchef33's Avatar
Join Date: 08-11-03
Location: Long Island, NY

wow.. ya missed right where i poke it. Right between those 2 arrows on the left of your pic, and slightly more towards the tip of the flat pushing it in towards the point. I go it at a steep angle so i can push thru as much tissue as I can.. if you feel resistance, or "chatter" as it pushes thru the layers, give it more time. Once it goes in like buteer, give it a 2-3 hour rest wrappped and in a cooler. Personally, i pay no attention(ok very little) to temp. I go by feel, but i will very very rarely let any brisket go past 190. I try to remove them as close to 180-185 as i can.

BTW, i got 2 17lbers in there right now. :)
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