Ok my wish was granted the slices are staying intact, unfortunately a little too intact. A bit tough. Very tasty bark and meat. Just need to learn how to finish properly.
Come with me on a Brisket journey.
- Thread starter boomersooner
- Start date
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I have half of it wrapped and put it in the oven with some juice. I will let it go at 225 for a while it will be good for lunch tommorow.
bigr314
Meat Mopper
smok-n-all-meat
Newbie
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