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
Bike Barn
N/A
http://bikebarn.co.nz
Hood Canal Street Eats & Catering
31 N Lake Cushman Rd 98548 Hoodsport United States
http://www.hcstreeteats.com
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