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<p />Here is a pic of the brisket I did today. This turned out FANTASTIC. Absolutely delicious. Ended up cooking together with a pork butt (butt on top), and pulled the brisket at 187 - the butt is still going. I think I get the idea of how the polder probe is supposed to "feel" now, as a reference for future cooks.[p]Here is a pic just before consumption.[p]This forum is awesome - thank you all for the information.[p]Cheers![p]- Mike