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Unread 01-12-2008, 08:03 AM   #7
Jeremiah
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On butts I probe multiple locations and go with an average, ditto for brisket except I make sure to get a few in the point as well as the flat. I'm also more strict with how high I'll let the brisket temps go, or should I say I weight the average a little heavier towards the higher temps that I'm seeing.
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