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Brisket Help

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njt124

njt124

Fire Starter
Original poster
Jul 14, 2016
48
15
Just checked my brisket and most is very easy to poke check...but some middle sections of the flat are not.....should I pull and let it rear and hope they tender up or continue to cook.....IT in some of the tougher spots is 185 and IT in other spots is 205....
 
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