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
most all was still frozen.Have not had a chance to eat any yet
but if they raise their meat as they say
Tenandsixteas
66 Reed Carr Rd 03440 Antrim United States
http://tenandsixteas.com
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