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Unread 10-26-2013, 09:56 PM   #6
Toast
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Quote:
Originally Posted by Thespanishgrill View Post
PS not sure if it matters but it was a 12.5 pound select from smart and final
From my own experience after killin' many a brisket. I'll never do a select again. Choice or better for me. You say you went around 250*F? How accurate was your temp reading? Sounds undercooked my Friend.

There are folks here that can make a leather boot tender, I'm just not one of them. Don't Give Up!
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