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Turbo Brisket

'Q Bruddah'Q Bruddah Posts: 739
edited November -1 in EggHead Forum
So much for planning. I left this morning around 7:30 AM with the dome at 230°F. I came home at just before 11:00 AM and the dome was still rock solid at 230°F but the internal meat temp was at 188°F. After a few minutes it hit 191°F and is headed to 195°F. Brisket looks fine, even good. Smells great. I checked the temps with an instant read thermometer and they are consistent. 11:10 AM sitting at 194°F Pulled and wrapped at 195°F

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The baby is asleep in its cooler.

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