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Unread 01-12-2009, 10:01 PM   #7
Fastball
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Join Date: 01-22-08
Location: Mounds and Big Cedar, Oklahoma
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Yep, barbefunk is quite a character, but I agree with him on most of this. I've never had much luck cooking brisket by going by a temp reading. I always have just gone by bark color (that I like to see), and then insert a probe (or butter knife) to see if I like the resistance.

However....far be it from me to suggest that any other method is incorrect. To each their own. If you like the end product...you done good.
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