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Unread 02-08-2013, 04:18 PM   #31
somebody shut me the fark up.
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Join Date: 07-04-09
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Originally Posted by Untraceable View Post
so what your saying is yes, my typical brisket is done in when I probe it like butter around the 180 range?
I don't take temps IMO a waste of time. When it feels like that Hot Monkey Love when your Huck-a-Buchin with your woman it's done! Temp has nothing to do with it.
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
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