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Brisket with dry and tender flat.
@dianap This is almost exactly what I experienced as well. I tried just cooking the last on my RECTEC with salt and pepper only over oak fat side down. The only difference was I was cooking just a flat. Cooked @ 250, to 165, wrapped in butcher paper to 205 and a bunch of probing. I never...- chrisf60526
- Post #8
- Forum: Beef
