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Thread: Beef brisket

  1. #21
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    Jun 2014
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    Didn't read all the other comments, but make sure you cut ACROSS the grain when serving. Don't know why, but it makes a significant difference.

  2. #22
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    Oh, and when you're letting it rest, put it in vegetable broth. Trust me on this one.

  3. #23
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    Sep 2004
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    Inject with low sodium beef broth before you do anything!
    Low country redneck who moved north

  4. #24
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    Nov 2001
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    i am pretty sure led has cooked and eaten this flat since '15....
    Ugh. Stupid people piss me off.

  5. #25
    Join Date
    Mar 2011
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    I hope he marinated it in Italian dressing, wrapped it in foil, unwrapped it in foil, carried it around in a cooler, free based beef bouillon, and cooked it to a perfect internal temp of 100-300 degrees.

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