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Unread 07-21-2010, 09:34 PM   #10
Boshizzle
somebody shut me the fark up.

 
Join Date: 01-26-10
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Quote:
Originally Posted by Kevin View Post
I agree with this.
It could be. However, I have seen brisket with mushy point and flat that was tough because the connective tissue wasn't at the point that it was tender. I don't think that over cooking is what made it tough.

Not saying you are wrong because what you are saying makes sense, but, pigdog wil have to experiment to get to the bottom of it.
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