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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and last week there were heavy winter storms that prevented my order from arriving in time for our daughter's 40th birthday party.I hadn't had luck with fresh caviar locally in the past. But
and she said to place my order online
it is the best staple gun I have used. I have gone through many over the years--Arrow