to the delivery of the frozen cuts. We have very much enjoyed the meat and have great piece of mind knowing we are consuming not only a very high quality product
and there is a HUGE difference in taste...a downgrade compared to how it used to taste. For years
I noticed that the taste is not even close to how it used to be
Dr Leonard Coldwell
N/A
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