I undercooked it

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  • I cooked it more like I would a Beef Brisket - Low & Slow (at least 2-hours per pound of meat
  • I increased the Smoker internal temperature to about 230 degrees F aiming to get the Brisket temperature up to 205 degrees F for the last 30-minutes to break down the Collagen. The result was WONDERFUL! Everyone who tried it LOVED it

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