Quote:
Originally Posted by Thespanishgrill
PS not sure if it matters but it was a 12.5 pound select from smart and final
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From my own experience after killin' many a brisket. I'll never do a select again. Choice or better for me. You say you went around 250*F? How accurate was your temp reading? Sounds undercooked my Friend.
There are folks here that can make a leather boot tender, I'm just not one of them. Don't Give Up! 
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Cooking Equipment:
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My Motto these days is "Low Stress, Low Drag".
The Artist Formally Known as Toast
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