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
Hi-Time Wine Cellars
N/A
Cork it Winemaking
Crown Street 1427 V7J 1G4 North Vancouver United States
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