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Unread 04-16-2012, 07:07 PM   #16
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Originally Posted by frohe View Post
In other words, it's done when it's done. No words are more true when it comes to brisket. Each cut has its own peculiarities which just has to be dealt with. When you can slide a probe into it like a hot knife going into butter, it's done. Check the temp BUT don't rely on it.

I Showed this info to my Wife who still Thinks Briskit is done when shes ready to eat !!!!
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Unread 04-16-2012, 09:29 PM   #17
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Originally Posted by ElJefe View Post
You might consider cooking the smaller briskets at a lower temp (say 200) for a longer period of time.
IMO, this is your ONLY logical option... That or never cut a 6lb flat in half..not the best idea to begin with (IMO)..
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Unread 06-04-2012, 07:01 AM   #18
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I know this has been up for a while but It's new to me! Makes perfect sense! Good and useful info.
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Unread 06-04-2012, 07:21 AM   #19
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Yes, I think we've all learned something here.... not quite sure what... but something.

If a Brisket is a she, do you think she prefers her fat cap up, or down?

I'm off to the PB now...


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