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brisket issues ./../
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3:07 pm
October 31, 2011


kick201

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Need a bit of coaching. I did a 13# brisket this weekend and the cook went well and I pulled it at 195* internal and foiled in cooler til dinner. Looked good, tasted good, and sliced well but was a bit on the dry/crumbly side? The slices broke apart easily with fork pressure? Did I over cook it and should have pulled sooner(lower int temp). Cooker ran between 225-250 for duration. Thanks for the help…

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