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Unread 07-13-2013, 11:42 AM   #8
J-Rod
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Quote:
Originally Posted by bdadams84 View Post
Yeah...I know better. I usually use temp as a guideline. I foil around 165 and 170 which tends to be about half way through the cook. I start checking for doneness around 185-195. I paniced and made a rookie mistake. Oh well. Chit happens. We're still having brisket and crabs for dinner. :)
There ya go
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