Thread: Brisket Temps
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Unread 01-02-2013, 10:53 AM   #14
Bludawg
somebody shut me the fark up.
 
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When I pull my brisket It stays wrapped I plunge an analog stick thermo into it and let it sit on the counter. When the temp drops into the 150's (3-4 hrs) later it comes out of the paper and then I separate the point & flat. Cutting into a Hot Hunk of meat will guarantee a dry serving every time.
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