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
The Cheese Yard
The Cheese Yard, 69 King Street WA16 6DX Knutsford United Kingdom
http://cheeseyard.co.uk
Wag Trendz
9600 Escarpment Blvd., Suite 745-196 78749 Austin United States
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