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Maggie’s Motivational Pic Thread v2.0 - - New Rules - See Post #1

Being a window washer can be a dangerous job if you get distracted.
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Have you been to Minnesota? Lot of weird people up thataway
True. But, I have never heard of anybody, who puts tuna on a pizza! Least not a single cracker that I have ever known up here. Anybody who does is a fucking DFL commie white guilt ridden pile of shit! Fuck them and their entire bloodline!
 
If you under cook brisket, it is chewy. The number one instrument for proper brisket is a meat thermometer. When it reaches 175-180° pull it. Wrap it in a towel, and place that in a cooler. It has got to rest before cutting it up.

The Wednesday before Thanksgiving I smoked one for 12 hours. At 1800 it got placed in the cooler. We ate it at noon the next day. It did not need to be reheated. Thanksgiving at my house, I'm cooking brisket. If yall want turkey, youre going to have to bring it yourself.

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Pulling at 180* assures hard chew; needs to hit 205 to 210* plus pass soft probing. Try it.
 
Pulling at 180* assures hard chew; needs to hit 205 to 210* plus pass soft probing. Try it.
Depends on what cook temp you use. At 275-295 pulling at 205 to 210 means the heat soak is going raise the internal temp to 220+. Then you are having dry brisket. In my experice most people make dry brisket and thinks it's good brisket.

Kind of like most people's "falling off the bones ribs" they blast them until the dried up meat is pealing off the bones.

Then they're all yum yum...
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Fall off the bone tender.
 
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