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Old 08-28-2007, 04:37 PM   #13
Jorge
somebody shut me the fark up.
 
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Join Date: 01-23-04
Location: DFW, San AntonioTx
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Temps will get you in the ballpark but I'd give it a poke or two to see if it is ready to be pulled early. Wrapping and adding something tasty and moist is great, but if left too long you can still dry the meat out. I've boiled the moisture out of more than one brisket and turned it into sawdust that way.
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Shut up, and cook!!!!
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