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My neighbor in Fort Worth judges brisket by how long it holds temp at 225 and I think that is backwards
He came over while I had a packer on and poked my lid thermometer, then said anything under 8 hours at 225 means you rushed it. The guy has never once checked for probe tenderness, he just clocks it and pulls at the buzzer, and his flats come out dry every single time. Does anyone else run into folks who treat pit temp and cook time like the whole story and ignore how the meat actually feels?
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