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Old 12-29-2012, 03:47 PM   #3
Jason TQ
somebody shut me the fark up.

 
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Join Date: 01-11-11
Location: Lawrenceville, GA
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I take them to 160ish then foil till 190ish. So this is more of a temp guided meat for me vs probe tender. Soon I'm going to brine my own brisket for corned beef/pastrami, but I normally just buy them already brined in the store.
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