Thread: My dry brisket
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Old 12-10-2011, 01:18 PM   #2
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Join Date: 06-03-10
Location: Shawnee, KS

Well, 13 hours seems like an awfully long time for just a flat. Was the flat trimmed or did it still have a fat cap and other fat on it? Were you careful to cut across the grain of the meat when slicing?
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