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Another juicy brisket question (slap me)
Read this in the archives, looking for more info on getting the brisket done right. Essentially the OP pulled his brisket just after the temp rose out of the plateau. Around 165 degrees. I am going to follow MollySharks advice with my cook, and not use the platesetter, but was wondering if you brisket pros agree with pulling at 165ish ? Won't be cooking until tonight or even tomorrow night, but will post pics and results. Thanks, Roger[p]http://www.biggreenegg.com/archives/2002/messages/36325.htm