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Take a breath. Sometimes the stall doesn't hit until near 190 degrees. Once you get to 195 start probing the brisket in different places every 15 minutes or so until the probe goes in and comes out like going though butter. Even if it gets done early, just foil, wrap in towels and hold in your cooler until ready to eat.
Sorry to hear about your Sunday night.1cajuncook said:I'm the defensive coordinator for the Dallas cowboys but I tell my mama I'm a piano player in a whorehouse cause she'd be embarrassed is she knew I work for Jerry.