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Unread 05-11-2006, 12:26 PM   #6
Hoorenga
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I had the same delema with my last brisket. I foiled it for the last few hours and it came out nice and tender. Like you I crave the crusty bark but the foiling also tenderized it as well. It really wasn't bark any more. I did what FatDaddy suggested and threw it back in for another hour. That seems to be the trick.
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