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Unread 03-11-2007, 04:28 PM   #4
bowhnter
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Quote:
Originally Posted by Blutch
So, which part of the brisket do you use for your temp probe? They give entirely different temps. I want to go to 195=200, but not sure which temp to go by.
I have been told to go by the thickest part of the flat (under the point), so the last one I did it that way, and turned out great. Took it off and coolered at 196.
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