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Old 09-08-2013, 08:30 AM   #2
nthole
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Join Date: 08-11-03
Location: St. Louis
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A lot of guys looooow cook a brisket pretty regularly. I'm guessing you have enough smoke on it. I think I'd just wrap it and bring up the temp to 300 to finish it. You might even consider just moving it to the oven.

What's the current internal meat temp?
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