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Old 05-12-2013, 05:56 PM   #4
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Join Date: 02-07-11
Location: brenham, texas

If you cook by feel, there is no such thing as a tough brisket. Master the art of the shishkabob stick and you got it. Internal Temp will only get you close. Leave a little fat on it also. Anytime you foil your gonna get that pot roasts finish, especially if you foil anytime before 180.
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