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Unread 08-19-2013, 03:43 PM   #14
Riz58
On the road to being a farker
 
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Join Date: 06-26-12
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I spent years cooking brisket "done" but not tender (not leaving on long enough for fat to render), and I could never figure out how come it always seemed tough. (Pre-internet days.) Finally talked to Mom who always cooked great and tender brisket in the oven. She explained cook at 225 for many hours until tender. I suspect your friend did what I used to do.
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