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My $40 meat thermometer gave up mid-brisket, now I'm back to guessing
The probe died right as the stall hit 165 at 2 AM during a 14 hour cook in Nashville, so I pulled it early and served dry brisket to 12 people. Has anyone else ditched fancy gear and gone back to the old finger test for tenderness?
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paigew539d ago
Did you temp the flat or the point before it died?
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