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Unread 11-05-2007, 07:22 PM   #14

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Join Date: 12-27-05
Location: Mid Michigan
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Briskets either packer or flats...........are done when their done.

I run mine to 190 internal w/a thermometer. Then I slide a fork into the side.
If it goes in like warm budda, its done.

If im going to hold it for a few hours, foil and into a prewarmed cooler.

If im going to slice, I pull it and let it rest for abt a half an hour.

If it doesnt feel like warm budda when ya poke it, aint done in my opinion.
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KC I miss your advice.

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