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Unread 09-09-2013, 02:36 PM   #17
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Join Date: 12-09-04
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I prefer to cook hotter, but the real key is that you can't cook to a specific internal temperature. One brisket may be done at 190 but the next may need to go to 205 to be done. Probe the thickest part of the flat and when that part of the brisket is tender the brisket is done, regardless of internal temperature.
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