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True. But, I have never heard of anybody, who puts tuna on a pizza! Least not a single cracker that I have ever known up here. Anybody who does is a fucking DFL commie white guilt ridden pile of shit! Fuck them and their entire bloodline!Have you been to Minnesota? Lot of weird people up thataway
Pulling at 180* assures hard chew; needs to hit 205 to 210* plus pass soft probing. Try it.If you under cook brisket, it is chewy. The number one instrument for proper brisket is a meat thermometer. When it reaches 175-180° pull it. Wrap it in a towel, and place that in a cooler. It has got to rest before cutting it up.
The Wednesday before Thanksgiving I smoked one for 12 hours. At 1800 it got placed in the cooler. We ate it at noon the next day. It did not need to be reheated. Thanksgiving at my house, I'm cooking brisket. If yall want turkey, youre going to have to bring it yourself.
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Anybody who does is a fucking DFL commie white guilt ridden pile of shit! Fuck them and their entire bloodline!
Depends on what cook temp you use. At 275-295 pulling at 205 to 210 means the heat soak is going raise the internal temp to 220+. Then you are having dry brisket. In my experice most people make dry brisket and thinks it's good brisket.Pulling at 180* assures hard chew; needs to hit 205 to 210* plus pass soft probing. Try it.
I was very calm cool and collected as I typed that!Whoa, calm down sport
Here also.....and as a crow flys I'm not too far from him. I must know where this market is.......@modocShit id love to find red man at $11 a pack. Here locally it’s $16.
From Google image search.Here also.....and as a crow flys I'm not too far from him. I must know where this market is.......@modoc