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Old 06-22-2012, 04:57 AM   #55
somebody shut me the fark up.

frognot's Avatar
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles

Okay, so i checked my brisket's internal temp and it's was 248.6 but i was hungry so i foiled it. Should i let it rest until it's 270 or is it okay to slice now?
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