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In Reply to: Chuck Roasts Good, Briskets No Good... posted by RobG in CT on July 12, 2011 at 03:17:15:
Rob, those little brisket flats are hard to deal with. They can be over done and under done at the same time. The bottom line is that you can wrap one, with a little liquid or not, when it comes to 165 or so. Wrap it tight in foil and give it at least a couple hours. A brisket is done when a fork can twist easily into the meat.
Honestly I have to say that a chuck roast would not be done at 165-170 internal either. That is the point when the collagen is breaking down. It's safe to eat but needs more time. M.A.
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