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Unread 06-09-2013, 07:50 PM   #10
poppa smoke
Knows what a fatty is.
 
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It sounds to me like you have a thermometer problem.Did you calibrate it first or just assume it was right.at the time and temp in your post the brisket was not done.and could not have probed tender.Invest in a maverick or tel tru and use them as a guide. Brisket is not done until it probes tender!!!
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