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Re: Brisket Help

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Posted by Ol Dan on January 06, 2013 at 11:29:33:

In Reply to: Brisket Help posted by smgaz on January 06, 2013 at 10:48:07:

After it gets to 190* it's the feel when the probe goes in not so much the temp. The feel can be right anywhere between 198* and 205* or higher. Then it's just as important to allow it to rest uncut for at least 20 minutes and longer can be better. Then slice across the grain not with it.
Should be great!

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