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In Reply to: Re: Rubbery Brisket posted by Jim on February 25, 2010 at 07:30:12:
190 degrees could very well be your problem. Some briskets are tender at 190 and some may take more, maybe 200. So many variables such as the age of the beef, how long it was aged after it was killed, and also fat content. When checking each brisket temp, take notice how easily the temp probe goes in the brisket. That will probably be your best test.
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