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Can we talk about how I used to chase 225 on the dial and now I let the brisket tell me when it's done?
I dropped a $90 thermometer in the yard last spring and did a whole packer by feel at a cook in Waco, and it came out better than the ones I pulled at exactly 203, so what temp do you actually pull at these days?
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wren_mitchell1mo ago
Ha, hard disagree, 203 still works for me every time.
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