Thread: HnF Brisky Help
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Unread 06-11-2013, 10:39 AM   #13
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Originally Posted by Ron_L View Post
Looks good to me, too. I always allow extra time. I prefer a two hour rest, but three or four hours won't hurt a thing.

BTW, dry brisket is usually undercooked. Overcooked brisket will fall apart when you try to slice it. When cooking H&F the temp when the meat is done is usually higher than at lower temps.
I'm with Ron on this one. HnF usually finish at a higher temperature for me. I've been as high as 210 before the feel is right.
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