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Old 10-27-2013, 01:08 PM   #26
rolfejr
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Join Date: 08-09-10
Location: Forest Hill, MD
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Quote:
Originally Posted by okiej View Post
May have to overcook one to figure it out. That's how I learned.
When I was struggling with my brisket, I made a commitment to "cook it until it was done".
It took all of my willpower to let it go, it went to 204* and boom- probe tender. I finally had a baseline to judge my briskets by feel and I don't look at one until it gets to ~197. Had a third place call at Pork in the Park. Still working on consistency, but always tender.

Trust the probe and the feel, you won't go wrong.
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