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Not meaning to hijack a thread. I've found a couple breakfast sausage flavors I like!
I'm struggling with texture. Like I need to use a fork and knife like a hamburger steak and it's chewy.
Should I work/mix less and grinder finer?
Lookin for a texture. Somebody could eat without teeth.
Took it out of package and rinsed. Then patted dry. Loosened skin salted all over then then dusted with garlic and black pepper. Pulled skin back around dryed, lite salt and Lil pepper in the fridge drying tonight.
I have the PB1150PS2. My last brisket I ran on S smoke mode (180) all night 11ish till 7 AM. The kicked it to 300 till it got to around 180. The wrapped till it was probe tender all over. Then held in oven @ 150 till ready to eat. Few hours.
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