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Two Briskets, new thermometer...
This post is a carry over from here (post # 29) – https://www.smokingmeatforums.com/threads/40-to-140-in-4-a-guideline-and-what-to-consider.270191/page-2 One brisket turned out overly tender (crumbles), but was still very good. The other was way too hard and is now stew meat. We had plenty of...
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