Crown Street 1427 V7J 1G4 North Vancouver United States
http://www.corkitwinemaking.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
East Layton Avenue 3275 53110 Cudahy United States
most all was still frozen.Have not had a chance to eat any yet
but if they raise their meat as they say
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