The Cheese Yard, 69 King Street WA16 6DX Knutsford United Kingdom
http://cheeseyard.co.uk
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
i got a call after i received a shipping notification
well beyond initial estimate.I finally recieved today