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re: One meat I struggle with smoking is the brisket.
Posted on 3/1/21 at 7:51 am to RockyMtnTigerWDE
Posted on 3/1/21 at 7:51 am to RockyMtnTigerWDE
quote:
I pull when it hits 201 but have pulled earlier and hotter to try and find a solution.
No. You pull when the brisket probes like the probe is going into soft butter. Briskets pulled too early will be tough and many times dry. Temperature is just an indicator of when you need to start probing for doneness.
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