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Unread 10-11-2013, 02:58 PM   #7
SmittyJonz
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Join Date: 07-17-13
Location: Burleson Tx
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Quote:
Originally Posted by Honestjbone View Post
Ahhhh I figured haha thanks guys!

Now about the moisture being kept in the brisket, what would you say??
Moist comes from the marbled fat or connective tissue in the meat rendering not the fat cap --either it didn't render and needed cooking more or you sliced it too early, not rested long enuff or fat cap up let if all drip out....
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