Okay, so i checked my brisket's internal temp and it's was 248.6 but i was hungry so i foiled it. Should i let it rest until it's 270 or is it okay to slice now?
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The Texas BBQ Brethren 2024 Spring Bash Planning Thread (link)
Large Big Green Egg
"If you really care about this place, you'll show some respect for it." deguerre
"Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa
" . . . which includes frognot, who is a SoCal Pharker by now" gtr
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