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Recent content by cameron
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so i know that in central texas its all about salt pepper and post oak. and they have the best brisket around. they get a nice bark and when they serve it, the bark has a sweetish taste to it and its kinda sticky from the fat. I'm just wondering because i've done quite a few briskets like this...
i want to get it to the point where i can slice it, and lift it up just a little bit, but any more than that, i want it to be fall apart if you touch it a little too much
yeah im thinking of keeping everything simple. salt/pepper, white oak, spray it with beef au jus or some Worcestershire and wrap it around 170 and let it go until it hits around 200-203 IT