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Old 04-01-2013, 11:27 AM   #5
Swamp Donkeyz BBQ
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Join Date: 07-25-12
Location: Huntsville, Tx
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Quote:
Originally Posted by aawa View Post
Each piece of meat is different. You can use loose guidelines to know when to start checking for doneness but if you are looking for a magic time or a magic IT temp to pull a brisket, you aren't going to get anybody to agree on the exact number.

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What he said.
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