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Unread 01-03-2014, 04:16 PM   #9
jeffturnerjr
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Join Date: 08-20-13
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Great looking cook!

On your brisket, from the looks of the fat in your pics above, I'd say it needed another hour or two to finish. I'm cooking 12-14lb briskets for 10-12 hours at 300. I'll let the brisket rest for 2 hours after I finish on the pit. I don't even go by internal temp anymore. Just on feel and probe tender. A fork makes a great brisket tester!
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