Thread: Brisket Fever
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Old 03-19-2012, 12:24 PM   #8
Ron_L's Avatar
Join Date: 12-09-04
Location: Chicago 'Burbs
Name/Nickname : Captain Ron

Did you take any pics? Sometimes you can tell by the grain of the meat if it was undercooked or not. Honestly, it sounds like it was since you said that it was moist, but tough. Overcooked would have been dry and crumbly. With higher temp cooks the finish temp is typically higher in order to get the fat rendered and the meat tender.
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