Reply to "Brisket (its done when its done) Skewer"

Former Member

Keep in mind, the more holes you poke in the meat the more juices you let out. I rely on my temp probe, once it hit's around 192 degrees I take it out and double wrap it in foil, then a large towel and let it rest for about an hour. This ought to ensure it's done. Mine always turn out great!! sometimes even perfect!!!!

2/17/066:02 AM

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