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Unread 10-26-2013, 10:47 PM   #14
landarc
somebody shut me the fark up.

 
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No, if you are truly at 300°F, then check it at four hours. If you are at a grate temperature of 250°F, then check it around 7 hours. It will be that much different in amount of time. This all assumes you are not wrapping.

It likely won't be done at 7 hours, but, you will start to get a feel for what is happening.

For the record, I dislike using internal temperature or time, alone, for guidance. I tend to poke the meat with my fingers, but, that would require a lot of coaching, or lots of cooking. I feel that I can poke, or squeeze the brisket and get a good feel for where I am in a cook. But, that is ridiculous to try and teach
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