2093 Philadelphia Pike 19703 Claymont United States
https://www.wineschool.us/
Garageconversions Glasgow
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