Expert help needed fast - brisket is getting to temp too fast!
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09-13-2009, 12:50 PM
Found some matches.
Join Date: 07-23-09
I'm at 7:20 now. I think it's a whole brisket - it came cryopacked.
At the thickest part of the flat there's still some resistance, but everywhere else there's literally none.
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