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Unread 05-18-2012, 10:56 PM   #12
retired trucker
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I agree about the point needing more time. I have cooked briskets that were silky smooth tender on the flat, and the point, while probe tests tender, was a bit "chewy" for lack of a better explanation. I have never done "burnt ends", and had never heard of them until joining this forum. Good article.
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