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
Wine Chateau
85 Central Ave 08840 Metuchen United States
http://winechateau.com
Mamahuhu
United States
http://eatmamahuhu.com
National Wine School
2093 Philadelphia Pike 19703 Claymont United States
Crown Street 1427 V7J 1G4 North Vancouver United States
http://www.corkitwinemaking.com
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