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Old 02-08-2013, 03:00 PM   #27
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Join Date: 04-08-04
Location: Marianna, FL

Originally Posted by landarc View Post

I will tell you, I think more briskets are ruined due to rushing, not allowing enough time, not resting long enough and insisting on using internal temperature than for any reason that could be traced to cut or grade of meat.
Anyone who actually reads the multitude of posts here knows that as "The Truth".

I would bet that 95% (or more) of the "My Brisket Sucks" threads are simply due to under-cooking--as in not waiting for "probe tender".
Once the brisket is really done, it seems that everything else falls in line with taste, appearance, etc.

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