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Re: Brisket


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Posted by YankeeBBQ on June 02, 2011 at 12:13:15:

In Reply to: Re: Brisket posted by Drew on June 02, 2011 at 12:04:20:

Yeah ignore the thermometer and go by feel. When you insert the probe into the meat and it slides in like a hot knife into butter then it's done. Could be at 195 or more likely some temp above 200, even as high as 207


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