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Hi All,
Had a quick look but search came up with nothing, which I find hard to believe, but there you go.
Anyway, I would like to know what everyone does with their money muscle (mm) for comp butts.
I remove mine at 180F IT and then try to hold it until the rest of the butt comes up to...
Actually to ne fair that's an Aussie Darling Downs wagyu brisket. Had a John Dee Aussie brisket before too and that had no fat cap at all.
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Hi Eric, thanks for the reply. In a weird way I'm glad as I thought maybe I was going mad.
Yes, the deep cut in the flat isn't great either, but I could live with that.
Wanted to get other opinions before I complain and make myself look like a right muppet. Lol.
Thanks.
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Hi All,
I'm no brisket expert, and wanted your opinions on this brisket and the butchering.
The point looks to me like half of it has been cut out, and this thinner flap left instead of a cap.
Does this look normal?
Thanks for looking.
As Roger's example said above, but now imagine the fire stays the same but the size of wood changes... To make better smoke over a candle use smaller chunks or even chips.