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To brine or not to brine a brisket?
Short and sweet; what are your thoughts on brining a brisket for anywhere from 8 to 24 hours? Thanks, John -
Brisket finished temps
I try to get my briskets to about 190 to 195 degrees to break down the collagen and make them juicy and tender. My question is, how long to keep it at the temp to make sure it's going to be tender?
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