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Unread 06-20-2007, 08:08 PM   #8
Smokin Gator
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Join Date: 12-01-06
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Every piece of meat is different and that can be a mind boggler. At my first comp a couple of months ago I figured my brisket would be done about 11:00. When I checked it at 7:30 it was at 200. I knew I had to hold it a long time but I was just planning on pulling it off and coolering it.

A good friend... told me I had to stop it from cooking any more so to just put it on top of a table with a towel over it. The point being to bring down the temps as soon as possible. It totally salvaged that brisket. After a little while I put it in the cooler and it was just sliceable at turn in time.

Just a thought if it happens again...
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Smokin Gators BBQ Team

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