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
Yama Seafood Inc.
43 Edward Hart Dr 07305 Jersey City United States
https://shop.yamaseafood.com/
Topgradebars
4686 Evergreen Lane 90017 Los Angeles United States
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