24610 Sandhill Blvd, 201 33983 Punta Gorda United States
http://vincetiscioac.com
Val D'Oca Srl
Via San Giovanni 45 31049 San Giovanni Italy
http://valdoca.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