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Recent content by Hobbiest
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No injection, no wet aging. This last brisket with those photos was from Costco... Bought Thu, prepped and left in fridge overnight and threw in smoker first thing Fri AM
I recently started smoking whole briskets... Previously only did flats. Every one (4 now) has this dark purple stringy not fat/not meat portion in the middle I'm cutting out. Any idea what it is or why this is happening? I never see this in the brisket slicing videos.