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Why is every piece of meat you hold is 90% fat you need to learn how to choose better choice of meat your playing a dangerous game with zero knowledge
how about linking the full video somewhere?!? jeez….
My new thing is don’t cut any fat off but score it with a knife then season it . Smoke it for 6 to 8 hours at 250 to 275 . Then put it in the oven for 8 to 12 hours at 175 . Then cut off the fat . I’ve done 4 briskets this why they come out great .
The oven experiments are always interesting because we can isolate many factors that affect the outcome
Ai oven!?