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Unread 07-23-2013, 04:31 PM   #43
HankB
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Join Date: 01-16-12
Location: Winfield, IL
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While I, uh... learned more about fire management, the meat probe held at 195 for over an hour. I opened up the cooker to poke the brisket and asses doneness. I found that the big (point) end was pretty tender but the small end was still pretty firm. I swapped the brisket end for end and moved the probe. The small end was reading 180.

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