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Recent content by jpslzr
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J
Smoked Brisket: Perfect fatty side, Tough lean side.
So I smoked a 13lb brisket for 16 hours yesterday in my new smoker. After pulling it and resting it for about 3 hours I began to cut it up. The entire fatty side from top to bottom was perfectly tender, fat rendered perfectly, flavor was best I've ever done, HOWEVER, the lean side was tough...
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