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Unread 07-11-2009, 05:24 PM   #4
AFLCAPT
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Quote:
Originally Posted by BurntFinger_Jason View Post
Each brisket is different, so it's best to go by feel. If you can easily slide a temperature probe or butter knife through the meat, then you're done. Normally that happens in the area of 195-200.
Thanks, I'm stuck @180 for 40 min now...any suggestions?
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