At about the 2 hour mark, I insert a digital probe meat thermometer into the brisket so I will know when it has reached temperature. ... Wrap the brisket in foil ...First of all, you should only wrap your brisket once the stall period has begun. As mentioned before, this should be around the 145°F to 165°F mark. Though we would just recommend covering the meat in heavy-duty aluminum foil or butcher’s paper as soon as the meat probe thermometer reads 145℉.Sep 13, 2023 · When to Wrap a Brisket: Answering Your When, How, and With What! September 13, 2023. Written by Kristy J. Norton. It is best to wrap a brisket when the internal temperature has reached 165 - 170 degrees Fahrenheit, but there is lots more to learn! When I first got to culinary school, I thought that delicate French recipes were going to be tough ... Learn when and why you should wrap your brisket, how to do it with different materials, and the pros and cons of this technique. Find out the best time to wrap your brisket based on the stall temperature, the internal temperature, or your personal preference. See tips for grilling a juicy and tender brisket with less bark and more smoke flavor. When to Pull the Smoked Brisket Off the Smoker. The perfect internal temperature for smoked brisket is 204°F. If you’re a beginner, avoid going by the texture or appearance. Always use a temp cooking probe or meat probe to get an accurate reading and ensure the brisket is done. BBQ experts often debate about the perfect temperature.Jun 12, 2023 · After wrapping your brisket you need to smoke it until the internal temperature reaches 204°F, this can take 2-4 hours. However it can vary and depends on the temperature of your smoker and the size of your cut. Once the brisket reaches 204°F pull it from the smoker, wrap it in a towel and place it in a cooler to rest. Learn the pros and cons of wrapping brisket in foil, butcher paper, or naked, and how to do it right. Find out the best time to wrap, the difference between Texas Crutch and other methods, and how to cook …A 3-pound rack of baby back ribs should take about 5 hours to cook at 250, and 3 to 4 hours at 275. A 3-4 pound rack of spare ribs should be done in 6 to 8 hours at 250 and 5 hours at 275. About halfway through the projected cooking time, take the ribs out of the oven and wrap them in foil or butcher paper. Once they’re back in the oven, let ...Lowering the oven temperature to 250 degrees once the meat registers 180 degrees helps the meat soften while expelling very little moisture. Efficient cooking time. Bringing the meat into the collagen breakdown zone as quickly as possible cuts the traditional braising time (5 hours or longer) by at least an hour.I fell for the ol’ “smoke at 225° until the meat reaches 165° then wrap and pull off when the temp hits 204°” routine. ... You want to wrap the brisket when the exterior looks the way you want it to. I want my bark to be dark but …Sep 4, 2015 ... At 160-170 degrees, pull it out, double wrap tightly in foil, put back in smoker and insert probe into thickest part of meat. Increase temp of ...You may cook the brisket at temperatures ranging from 150°F to 170°F. It is possible that your brisket will not stall until it reaches an internal temperature of 170°F. Continue to smoke the brisket without wrapping it until the internal temperature reaches a safe level. This normally occurs when the temperature reaches 150°F.Wrap at 165°F. This temperature should achieve a nice ‘sweet spot’. This is where brisket has been in the stall for enough time to develop a good bark but still benefits from the effects of being wrapped in foil. Wrap tightly. This …For pushing the brisket past the stall, all you have to do is measure the internal temperature, as well as increase the ambient temperature that you are smoking it at. Traditionally, wrapping briskets have the effect of speeding up the stall portion of the cook by allowing the internal temperature to rapidly increase without having to directly …When you are ready to grill the brisket, first soak hickory and mesquite chips or pellets and add them to the smoker according to the manufacturer's directions. Heat the smoker to 225 degrees. Uncover brisket. Place brisket in smoker fat side up; smoke for 2 hours. Brush generously with mop sauce; turn the meat.Oct 13, 2023 · When it comes to deciding the internal temperature at which to wrap brisket, it is recommended to do so when the brisket reaches the stall. The stall typically occurs between 150°F and 180°F (65.6°C to 76.7°C). Learn the pros and cons of wrapping brisket in foil, butcher paper, or naked, and how to do it right. Find out the best time to wrap, the difference between Texas Crutch and other methods, and how to cook …Fill the hopper with wood pellets. Be sure it's not anywhere near combustible materials in case a grease fire pops up. 2. Use a Bluetooth BBQ alarm to wake you in case something does go wrong. I programmed our Thermoworks Signals to alert me if the pit temp rose above 260° or dropped below 140°.The best time to wrap a brisket is between 170-185 degrees internally after the smoked brisket has gone through the stall and the fat has completely rendered. Keep reading to find out why timing is everything when wrapping a smoked brisket. I will also explain what I wrap a brisket in and everything else I know about the importance of …For this reason, it is best to wait for at least three hours before you begin wrapping because this is when the meat has absorbed enough smoke to make a noticeable difference in how the meat tastes. As mentioned earlier in the article, we recommend wrapping the brisket when it reaches around 150-160 degrees. The best internal temperature for brisket is between 195°F -204°F, that is when it ready to be pulled from the smoker. Reaching this internal temp will allow the …Again, make sure you are measuring the temperature of your brisket at least every 30 minutes. One drawback of this tight seal is that the bark you create will get a little moist and soft during this final stage of cooking. Wrap Brisket in Butcher Paper. Wrapping brisket in butcher paper is the favored method of the top Texas barbecue joints. Oct 23, 2023 · The Ideal Temperature For Wrapping Brisket. Brisket is a beloved cut of meat that requires precision when it comes to wrapping. The ideal temperature for wrapping brisket is the 160-170°F range. This is the point where the meat has developed a good bark and is nearing the stall. However, there are factors to consider before wrapping your brisket. Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the foil down tight. Finish smoking the brisket. Close the lid on the smoker and, maintaining 225 degrees F, continue cooking until the internal temperature of the brisket reaches 202 degrees F in the thickest part of the meat (takes ...Learn the best time and method to wrap a brisket, depending on its size, smoker temperature, and personal preference. Find out the benefits and drawbacks of …Learn why and how to wrap your brisket when it hits the stall, which is between 150° and 180°F. Find out the best materials to use, such as foil or butcher paper, and how to check your bark for quality. Get tips …Jun 19, 2019 · Square the edges and ends of the flat. Flip the brisket over and trim the top fat cap to about 1/4 of an inch thickness across the surface of the brisket. Season the brisket. In a mixing bowl or empty spice container, mix the salt, pepper, and garlic. Shake over the brisket to evenly distribute the spices on all sides. Wrap a 7-pound brisket between the 3- and 4-hour marks. Wrap a 10-pund brisket between 4- and 5-hours. Wrap a 13-pound+ brisket at the 6 hour mark. These …Fill the hopper with wood pellets. Be sure it's not anywhere near combustible materials in case a grease fire pops up. 2. Use a Bluetooth BBQ alarm to wake you in case something does go wrong. I programmed our Thermoworks Signals to alert me if the pit temp rose above 260° or dropped below 140°.Meat will continue to cook long after it has been removed from the smoker. Brisket should be rested for at least 30 minutes prior to slicing, but 1 hour is preferable. While resting, leave the brisket wrapped, but vent one corner. To hold the brisket, wrap the meat in a towel, then placed in an insulated dry cooler for up to 4 hours.May 16, 2023 ... I try to shoot for an overall smoker temperature of 225 degrees F. I much prefer the low and slow method for cooking briskets. It takes a while ...Egyptian Mummification: Drying and Wrapping - Mummy wrapping was an involved process lasting one to two weeks. Find out the reasons for mummy wrapping and learn the steps in the mu...Learn the best time and method to wrap a brisket, depending on its size, smoker temperature, and personal preference. Find out the benefits and drawbacks of …Again, make sure you are measuring the temperature of your brisket at least every 30 minutes. One drawback of this tight seal is that the bark you create will get a little moist and soft during this final stage of cooking. Wrap Brisket in Butcher Paper. Wrapping brisket in butcher paper is the favored method of the top Texas barbecue joints. Oct 10, 2023 · The temperature at which the brisket should be wrapped will depend on the desired level of tenderness. For example, if a juicy and tender brisket is desired, it is recommended to wrap the meat when the internal temperature reaches around 160-170°F. This will help to retain moisture and prevent the meat from drying out. The most convenient way to reheat brisket is in the oven. First, bring the meat to room temperature, and preheat the oven to 325 F. Wrap the brisket in butcher paper or foil. Place it in the oven for about one hour, or until the internal temperature reaches 160 to 165 F. If you slice the brisket before you reheat it, it won’t take as long.Wrap It, and How to Do It Right. Most BBQ chefs will tell you to wrap your brisket when it gets to a temperature of 165°F to 170°F. When your brisket is at this temperature, you should check the meat at least every 40 minutes. When you notice the color of the meat has changed to a dark mahogany bark, you can pull it off the smoker.What Temp Do You Wrap A Smoked Brisket? There is not an exact temp to wrap brisket at. I instead look for a temp range of 170-185 degrees when deciding to wrap brisket. In this temp range, the brisket will be out of the stall and the brisket will have begun to render its fat.Aug 23, 2023 · The Best Brisket Internal Temp: 195°F. Although there are plenty of factors to consider, we recommend reaching 195°F for your brisket’s internal temp, but, as mentioned, anywhere between 190°F and 203° will get you great results. Cooking the beef until it reaches this brisket internal temp makes for tender and juicy meat with the right ... Sep 4, 2015 ... At 160-170 degrees, pull it out, double wrap tightly in foil, put back in smoker and insert probe into thickest part of meat. Increase temp of ...Here’s a step-by-step guide to mastering the art of wrapping brisket: Time it Right: As mentioned earlier, you have the option to wrap the brisket at different stages of the cooking process. If you choose to wrap during the stall, monitor the internal temperature of the brisket and wrap it when it reaches around 160-170°F (71-77°C). Aug 15, 2023 · To wrap the brisket in butcher paper: Rip 2 large pieces (3-4 feet long) of butcher paper off the roll and place them on a large flat surface. Overlap the 2 pieces of bitcher paper so that there is at least 6-8 inches of overlap in the middle. Place your smoked brisket in the center of the butcher paper fat side down. After wrapping, continue cooking the brisket in the smoker with the lid closed, maintaining a temperature of 225 degrees F, until the internal temperature reaches 202 degrees F in the thickest part of the meat.Normally smoking brisket at 250°F takes roughly 1 hour per pound to reach 195-205°F and my desired tenderness. Only wrap your brisket after you’re satisfied with the bark, as it’s not going to get any better after it’s wrapped! Don’t pull your brisket off once it hits your target temp.Learn why and how to wrap your brisket when it hits the stall, which is between 150° and 180°F. Find out the best materials to use, such as foil or butcher paper, and how to check your bark for quality. Get tips …The other dependent factor of wrapping a brisket is the temperature you set for your smoker. A brisket will cook early at a higher temperature, so you should wrap it a little earlier during the smoking process. Conversely, the critical time to wrap the brisket at a lower temperature will reach quite later. Like, if you’re going to smoke at ...If you’re looking for temporary work, you may be wondering how to find the best temp agencies in your area. Whether you’re new to the job market or looking for a change, temp agenc...Aug 12, 2022 · Pitmasters will advise you that the optimal time to wrap brisket is once the internal meat temperature hits 150°C to 170°C. If the temperature range troubles you, stick to 165°C. The key here is to grab your meat before it falls into the stall. This is why experienced BBQ chefs recommend using a meat probe. Brown the meat, usually in a Dutch ovens; set it aside; and then cook aromatics (usually including loads of onions) until softened and browned. Return the brisket to the pot, add enough liquid (wine, beer, water, stock, tomatoes, etc.) to partially submerge it, and braise it, covered, in the oven until the meat is fork-tender and easily sliced.Wrapping the brisket helps to speed up the cooking process and keep the meat juicy. The general rule of thumb is to wrap the brisket when the internal temperature reaches around 150°F (65.5°C). In summary, cooking brisket is a long and slow process that requires patience and attention to detail. The size of the brisket, internal temperatures ... May 2, 2023 ... So, you should wrap the brisket only when it reaches an internal temperature of 150F or above. After it passes this temperature mark, you can ...The ideal temperature to remove brisket from the smoker is between 195°F and 203°F, but the best way to test for ideal tenderness is by using a toothpick or thermometer probe. If the brisket feels like poking a stick of butter, it has reached ideal tenderness. The magic number for the perfect brisket seems to be 203°F, but every brisket is ...May 16, 2023 · Close the lid, grab a drink, and tend to your fire for the next 3 hours. Don’t even crack the lid once. Don’t do it. You’ll be tempted, but seriously don’t. This first exposure to the smoke is so essential to the final result of the brisket. A majority of the smoke penetration happens during this time. Next, you wrap the brisket with foil and place it back into the smoker. Wrapping the brisket will help it preserve moisture. It’s best to check the brisket, including the point and flat, every 35-45 minutes after it enters the stall until it achieves the recommended temperature.The brisket stall temp is usually around 150 to 160 degrees Fahrenheit. At this temperature, the meat starts releasing more liquids from inside to the surface, where it evaporates. This evaporation has a cooling effect on the meat, so it seems its internal temperature stopped climbing, seeming like it stalled.According to the USDA, brisket is safe for consumption when it reaches an internal temperature of 145° F. If you pulled a brisket from the smoker at this temp, the meat would be far too chewy. Brisket contains a lot of fat …Roast – Slow cook the brisket for about 4-5 hours, or until it is fork-tender. The exact cooking time may vary depending on the size and thickness of the brisket. Rest – Once the brisket is cooked, carefully …Most BBQ enthusiasts suggest wrapping brisket once it achieves an internal temperature between 165°F-170°F, which is usually after the stall occurs. However, if …So, to conclude, to completely smoke a brisket at 205°F internal temp, it requires: 1 hour and 15 minutes per pound, cooking at 250°F and not wrapping. 1 hour per pound, cooking at 250°F, until it reaches 165°F internal temperature and then wrapping in butcher paper, smoking again until 205°F internal temperature.Next, you wrap the brisket with foil and place it back into the smoker. Wrapping the brisket will help it preserve moisture. It’s best to check the brisket, including the point and flat, every 35-45 minutes after it enters the stall until it achieves the recommended temperature.The best internal temp to cook brisket to is between 190°F and 210°F. I find 203°F to be the ideal temperature for pulling brisket from my smoker. When taking a temperature reading, you shouldn’t feel any resistance when inserting your probe into the meat. If you do, let the brisket continue cooking. Don’t cook it past 210°F.When the internal temperature is between 150° and 165° – Many pitmasters recommend doing this to beat the stall by wrapping the meat just before moisture starts escaping. When the bark becomes darker – When the bark’s color is a dark reddish brown, it’s a good time to wrap it.When it comes to gift-giving, sometimes the best present is cold, hard cash. While it may lack the personal touch of a carefully selected item, money as a gift offers flexibility a...When it comes to diagnosing issues in a vehicle, the coolant temperature sensor plays a crucial role. This sensor provides vital information about the engine’s temperature to the v...I fell for the ol’ “smoke at 225° until the meat reaches 165° then wrap and pull off when the temp hits 204°” routine. ... You want to wrap the brisket when the exterior looks the way you want it to. I want my bark to be dark but …Aug 23, 2023 · The Best Brisket Internal Temp: 195°F. Although there are plenty of factors to consider, we recommend reaching 195°F for your brisket’s internal temp, but, as mentioned, anywhere between 190°F and 203° will get you great results. Cooking the beef until it reaches this brisket internal temp makes for tender and juicy meat with the right ... Medicine Matters Sharing successes, challenges and daily happenings in the Department of Medicine Journeys in medicine wrap-up session 7 22 15 Nadia Hansel, MD, MPH, is the interim...When to Pull the Smoked Brisket Off the Smoker. The perfect internal temperature for smoked brisket is 204°F. If you’re a beginner, avoid going by the texture or appearance. Always use a temp cooking probe or meat probe to get an accurate reading and ensure the brisket is done. BBQ experts often debate about the perfect temperature.The most convenient way to reheat brisket is in the oven. First, bring the meat to room temperature, and preheat the oven to 325 F. Wrap the brisket in butcher paper or foil. Place it in the oven for about one hour, or until the internal temperature reaches 160 to 165 F. If you slice the brisket before you reheat it, it won’t take as long.Learn how to wrap brisket based on internal temperature, color change, time, and feel. Find out why brisket is wrapped to combat evaporative cooling and how to avoid ruining the bark or having a lack of …The other dependent factor of wrapping a brisket is the temperature you set for your smoker. A brisket will cook early at a higher temperature, so you should wrap it a little earlier during the smoking process. Conversely, the critical time to wrap the brisket at a lower temperature will reach quite later. Like, if you’re going to smoke at ...May 23, 2022 ... Place the brisket in a room temperature cooler (slightly opened) or a room temperature oven. If you wrap it in a towel and place it in a cooler, ...You want to place the brisket fat side up. 3. Fold the foil over the top of the brisket and tuck it under the meat. Tuck the foil around the edges as well. 4. From here, fold the edges over the sides of the brisket, and crease the edges. 5. Roll the brisket over the creased edges of the foil. 6.Aug 15, 2023 · Wrap It, and How to Do It Right. Most BBQ chefs will tell you to wrap your brisket when it gets to a temperature of 165°F to 170°F. When your brisket is at this temperature, you should check the meat at least every 40 minutes. When you notice the color of the meat has changed to a dark mahogany bark, you can pull it off the smoker. Again, make sure you are measuring the temperature of your brisket at least every 30 minutes. One drawback of this tight seal is that the bark you create will get a little moist and soft during this final stage of cooking. Wrap Brisket in Butcher Paper. Wrapping brisket in butcher paper is the favored method of the top Texas barbecue joints. Feb 1, 2023 · One of the concepts behind wrapping brisket is to preserve its moisture content. Therefore, it’s best to wrap a small brisket earlier than you would like a larger brisket. Case in point, a 6–7 pound brisket should be wrapped around the 3-4 hour mark. In contrast, a 12–13pound brisket should be wrapped at the 5-6 hour mark. As its name implies, the AppData/Local/Temp folder contains temporary files. Those files contain temporary information while a process is creating other files. Normally, Windows de...Jan 27, 2022 ... https://barbecueathome.com/ Be sure to order now! Chef Phil and Roland talk candidly about their meat stalling when they are looking for a ...Jan 28, 2024 · 165-175°F – If concerned about drying out or cooking a leaner brisket. 170-180°F – To push through the stall quickly while allowing some bark formation. 185°F+ – For maximum bark development before wrapping. Consider the level of moisture and fat content in your particular brisket when deciding on wrap time. The temperature at which the brisket should be wrapped will depend on the desired level of tenderness. For example, if a juicy and tender brisket is desired, it is recommended to wrap the meat when the internal temperature reaches around 160-170°F. This will help to retain moisture and prevent the meat from drying out.Wrap It, and How to Do It Right. Most BBQ chefs will tell you to wrap your brisket when it gets to a temperature of 165°F to 170°F. When your brisket is at this temperature, you should check the meat at least every 40 minutes. When you notice the color of the meat has changed to a dark mahogany bark, you can pull it off the smoker.At this point, the internal temperature should be about 165°F to 180°F. It is at this point that you should wrap the brisket in two layers of foil. Wrapping the brisket will influence the temperature of your smoker. Normally, the temperature will drop a few degrees after wrapping for up to thirty minutes afterwards. You want to reheat the meat slowly so that it doesn’t dry out. Preheat the oven to 300 degrees Fahrenheit. When it’s come to the correct temp, add the wrapped brisket. Heat until the meat achieves an internal temperature of 145-150 degrees. When the brisket is warm enough, carve it into thin slices and serve.If you wrap your brisket, or if your smoker is fairly airtight, you may experience a brisket stall at a higher temperature than 170°F. ... you might wait until your brisket temp hits 170°F before wrapping, and then give it some time back on the smoker at the end. You may have to wait out the stall if it occurs earlier, but you will have a ...Egyptian Mummification: Drying and Wrapping - Mummy wrapping was an involved process lasting one to two weeks. Find out the reasons for mummy wrapping and learn the steps in the mu...The ideal refrigerator temperature ranges between 35 and 38 degrees Fahrenheit, and the ideal temperature for a freezer is 0 degrees Fahrenheit. Use an appliance thermometer to det...At 200°F, a brisket will cook at about 1.5-2 hours per pound. A normal-sized brisket can range from between a light 10 pounds to 20 pounds, meaning a brisket will take about 5-10 hours to cook in the oven at 200°F. After cooking, you can warm your brisket in the same oven before serving. All brisket must be kept above 145°F, and a quality ...Jul 24, 2023 · The proper brisket temp isn’t exact, however. The consensus is that brisket needs to be cooked to a minimum internal temperature of 190°F and shouldn’t be taken past 210°F as a maximum. In our experience here at Angry BBQ, our briskets are usually ready to be pulled from the smoker between 202°-205°F. The video below shows you when the ... Are you looking to revamp your living space with stylish and functional furniture? Look no further than IKEA Tempe’s impressive product line. With a wide range of innovative and af...
Aug 29, 2023 ... Most pitmasters recommend wrapping the brisket when its internal temperature reaches between 165-170 degrees Fahrenheit. What are the options .... How to play backgammon
The best time to wrap a brisket is between 170-185 degrees internally after the smoked brisket has gone through the stall and the fat has completely rendered. Keep reading to find out why timing is everything when wrapping a smoked brisket. I will also explain what I wrap a brisket in and everything else I know about the importance of …Aug 2, 2023 · The best temperature to wrap your brisket is at around 165-170 degrees Fahrenheit. This allows for the meat to properly cook, while also trapping in moisture and fat. Wrapping too early can cause a stall in the cooking process, where as wrapping too late can overcook the meat and dry it out. Again, make sure you are measuring the temperature of your brisket at least every 30 minutes. One drawback of this tight seal is that the bark you create will get a little moist and soft during this final stage of cooking. Wrap Brisket in Butcher Paper. Wrapping brisket in butcher paper is the favored method of the top Texas barbecue joints.Aug 9, 2020 · Learn why and how to wrap brisket with the Texas Crutch method, a technique that helps to speed up the cooking process and prevent the meat from drying out. Find out the best temperature to wrap brisket at, what to use as a covering, and the advantages and disadvantages of this method. Learn why and how to wrap brisket with the Texas Crutch method, a technique that helps to speed up the cooking process and …Dec 4, 2023 · Quick Summary. Wrap a brisket when internal temperature reaches 165-170°F, depending on brisket size, smoker temperature, and preference. Wrapping aids in faster cooking, retains juiciness, and controls bark appearance. Two methods include using foil for faster cooking or butcher paper for smoke flavor. Tightly wrap brisket in pink butcher paper. Transfer back to smoker. Close lid and leave to cook wrapped in paper for a further 2-3 hours, or until internal temperature reaches 185°F. Do not remove fat cap. Slice as needed for serving. Wrap remainder and keep in refrigerator.The minimum internal temperature to wrap brisket is 150°F (65.5°C). Once the brisket hits 150°F, the temperature will stall as the meat ‘sweats’.When you wrap the brisket in foil or butcher paper, the brisket will power through the stall and the temperature will slowly rise towards 203°F. Make sure to double wrap the … See moreThe best internal temp to cook brisket to is between 190°F and 210°F. I find 203°F to be the ideal temperature for pulling brisket from my smoker. When taking a temperature reading, you shouldn’t feel any resistance when inserting your probe into the meat. If you do, let the brisket continue cooking. Don’t cook it past 210°F.Remove the brisket from the smoker: Once your brisket reaches an internal temperature of 165-170 degrees Fahrenheit, take it out of the smoker and place it on a clean cutting board or surface. Wrap the brisket tightly: Place the brisket in the center of your wrapping material and fold one side over, then fold over the other side to …The easiest way to ensure the brisket is cooked after wrapping is to check its internal temperature. Briskets are typically perfectly cooked to the temperature of 195°F-205°F (90°C-96°C).Wrapping brisket during the smoking process helps retain moisture and create steam. Aluminium foil and pink butcher paper are both commonly used for wrapping barbecue meat. Butcher paper allows meat to breathe, resulting in a firmer bark, while foil traps steam and can make the bark soggy. Foil may also result in a “pot roasty” flavor.Wrap It, and How to Do It Right. Most BBQ chefs will tell you to wrap your brisket when it gets to a temperature of 165°F to 170°F. When your brisket is at this temperature, you should check the meat at least every 40 minutes. When you notice the color of the meat has changed to a dark mahogany bark, you can pull it off the smoker.Jan 16, 2024 · The purpose of the paper is to help the brisket braise in its own liquid and speed up the final steps of the cooking process, pushing the brisket through the stall and beyond, until the final desired internal temp. Once your brisket has reached an internal temperature of approximately 200 °F – 205 °F, you’re going to want to check for ... After wrapping, continue cooking the brisket in the smoker with the lid closed, maintaining a temperature of 225 degrees F, until the internal temperature reaches 202 degrees F in the thickest part of the meat..
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