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just picked up a prime packer brisket for 3.29 a pound. Also grabbed a pork belly. Making me some brisket and pork burnt ends for the football games tomorrow. On the pork burnt ends I’m going to put on a honey/Michigan maple syrup for the glaze. The brisket will be inject with a little bit of...
Hey Ya'll... Just looking for your thoughts on my last brisket cook. I trimmed the fat off, cooked it down, then injected the flat with that fat. The full video of the whole cook is listed below:
Let me know your thoughts on this technique, please. It really was a fun cook!
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