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Brisket Done?

QDudeQDude Posts: 573
edited August 2012 in EggHead Forum
I have a 10 pound brisket on - internal temp of the "fat" part is 192.  When I stick a fork in it, it slides in easily.  However when I do the same to the flat, there is still some resistance.  I think it isn't done yet.  What do the experts here think?

A northern Colorado Egghead since 2012!

XL and a Small BGE.

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