most all was still frozen.Have not had a chance to eat any yet
but if they raise their meat as they say
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
rm-start.com
N/A
http://rm-start.com
DIY Handrail
West 5th Avenue 944 43212 Columbus United States
Brown, PC
201 Main Street suite 1550, Fort Worth, Texas 76102, USA
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