Phinney Avenue North 3400 98103 Seattle United States
http://theochocolate.com
explained the problem
and still got no response. I called again the following day (that's now phone call #3 & one email). I spoke with Brian again. He was polite and told me I would be getting a return label. Two days later
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
GAMA Eco-net
1717 West Portales Drive 78541 Edinburg United States
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