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Unread 08-11-2012, 05:38 PM   #18
Bob in St. Louis
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Dude, Mine is done!

Yours shouldn't be far behind. As has been said in the forums here, when you stick your temp probe into the meat, there's almost no resistance. The common term I've seen is that it feels like you're sticking the probe into warm butter. Now, granted, I can't imagine a big hunk of meat being that soft. But low and behold, it sure the heck is. And I mean it's almost a sexual experience sliding that temp probe into the hot, wet, juicy meat. It was so gratifying that I had to do it multiple times, back and forth, so slowly, again and .....


...oh....sorry.


Anyway....I've wrapped my (6.2 pound) brisket in foil and put it in a small cooler.
About two hours from now I'll take a bite.

Best wishes fellow newb.
Bob
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