re: whats your weakness when grilling/bbqing?

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Chicken is DONE at 165 internal temp.

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Dark meat, especially thighs, benefit from going a bit higher...I like to shoot for 175ish on the thighs and wings.

My weakness is brisket. I can smoke the shite out of all kinds of things but I've yet to nail a brisket. This is made worse by the fact it's an expensive arse piece of meat to keep experimenting.