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Unread 06-22-2012, 05:12 AM   #56
RedPig
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Quote:
Originally Posted by frognot View Post
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?
Depends.Did the probe come out like butter?
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