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Old 04-27-2008, 10:10 PM   #31
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Join Date: Jan 2005
Location: Federal Way, WA
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A brisket need to get to 188 to 200 internal to be tender. With small brisket flats using weight and time won't usually work. 1 to 1 1/2 hour guild will be to short a time in the cooker. Connective tissue takes time to break down so the time guide can work with a larger brisket but not reliable on a small one.

To get a better piece of chicken you'd have to be a rooster
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