but doesn't feel quite worth the cost. Snacks and umai crate
but i don't think I'd do it again with how much I've gotten left over and taking up space
Red Line Roofing
- 21237 Rosedale, MD United States
http://roofingrosedale.com
I undercooked it
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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