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In Reply to: brisket edges tearing posted by skippyp on May 18, 2012 at 09:46:17:
I still go with that it's overcooked, at least at the ends. if you shoe box the brisket, even though it's as thick as the middle, heat is getting to it from the top, bottm and the side. The center where you take the temp at is just getting heat from just the top and bottom. If you leave the brisket in its natural state, then it'll be thinner at the ends and will over cook that way too. next time you cook a brisket, check the temps at the ends along with the middle.
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