13313 Redfish Ln Suite 104, Stafford, TX 77477, United States
https://www.uwrgmissouricity.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
Bold Palate Foods
3400 SW 27th Ave. Suite 2103 33133 Miami United States