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Unread 05-11-2010, 09:42 PM   #10
barbefunkoramaque
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I have had this specifically go precisely like this in a general way as to not having occurred in the exact way you are describing. The PRECISE reason you are having trouble and the meat is not perfect is because something in some factor anywhere from the cow itself being dry before it was slaughtered to your confusing buttons on the keyboard and accidentally typing "dry" when you meant "just fine."

Somewhere in between those parameters or out side of them in both ways simultaneously is what went wrong. If we can figure out what happened between those two conditions we will be either right where we started in the brisket process or near the end of it.
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