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Unread 12-07-2013, 08:49 AM   #6
Babbling Farker

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Join Date: 07-03-12
Location: Virginia Beach
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Biggest thing with brisket is that it isn't done till the thickest part of the flat is probe tender. No more no less.

Do not go by internal temperature as you will not get a consistent product because each piece of meat is different.
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