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K
Problems with Brisket.
Cooking on an Ironwood 885, doing 8 hours at 195F. Wrapping, upping grill to 250Fand going until 200ish temp on the meat.. Using the probe on the grill, verified at 200F-ish with a Thermapen. Will pull at 203-204 generally. The fat in the point that separates the piece of meat ends up almost...
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