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Old 04-08-2010, 01:02 PM   #2
BobBrisket
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Join Date: 12-11-07
Location: El Paso, TX
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Interesting. Never had grass fed beef brisket, but I think you are on to something here. I'm thinking maybe not so much an issue of heat transfer but just that the process of the fat redering and releasing itself is a longer process than the process of just water/blood rendering itself out as steam. I have no real idea. Just tossing it out there too.

I'll be watching to see what the experts have to say.

Bob
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