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Unread 01-14-2009, 10:30 PM   #58
BRBBQ
is Blowin Smoke!
 
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Join Date: 06-05-08
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I stick a probe in my brisket and foil when the internal temps reach 166-167, I have a feeling if I threw a brisket in my uds and just kept poking it and flipping it during the cook I'd have one tuff brisky! Could be wrong.
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