Reminded me back a while when a topic of discussions mentioned cooking brisket in foil is akin to braising brisket.
Since braised beef shanks is a common approach... and beef shanks are just a tough and loaded with connective tissue - why not cook it like a brisket.
Currently sitting in the 155 degree stall... letting it ride.
Bacon should be capitalized as a pronoun for pork!
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Last edited by BBQ Bandit; 04-27-2013 at 02:08 PM..