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, 69 King Street WA16 6DX Knutsford United Kingdom
http://cheeseyard.co.uk
Black Note
N/A
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