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Unread 07-13-2013, 11:42 AM   #8
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Join Date: 08-15-12
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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
UDS'55&16, Akorn, Bar-B-Q Kettle, mini WSM, Drum Grill. I'm JD.
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