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Unread 03-05-2009, 02:27 PM   #32
barbefunkoramaque
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well a bit of caution... the exercise is to give a similar starting point on Brisket Texture that anyone can duplicate then have a common texture to shoot for. Its like brisket's best case scenario. The zenith of texture, flavor penetration and moisture sans bbq smoking.

I liken it to how I was able to get a great chicken product skin texture by practicing i the oven over and over. then once a temp was settled just do it in the smoker.
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