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Unread 09-18-2012, 12:30 AM   #59
AustinKnight
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Nice thread brothas, proofing really works but so does having a lot of briskets under your belt. Your going to cook a good 50 to 100 brisket before you figure out what your doing (you'll have a good amount of followers) All briskets are aged already some what, I get ones that are always 20 something day's old and never frozen. I've contacted Aaron to buy a raw un cooked brisket for a comp and he said he used CAB not prime which I was looking for. This is a oldie but a goodie that might possibly get someone closer to a jiggly brisket, my threads are like unicorns ...you always hear about but never see. I don't know why:screwy:

http://www.bbq-brethren.com/forum/sh...d.php?t=129016

Video is in post #27 I think its worth 10 min of your time.
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