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Unread 10-04-2013, 08:05 PM   #13
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Join Date: 03-29-11
Location: Beijing,China
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I brine beef in WATER with salt for 24 hours.
The beef must absorb enough water
I set smoker at 225F, when meat reaches to 150 F, I keep meat at 150F for 5 hours.
It is more than tender, when I pull it, it just fall apart as pork
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