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cellophane wrapped brisket

Trojan BillTrojan Bill Posts: 8
edited 10:48PM in EggHead Forum
I have recently met two cooks (one a pro) who tightly wrap brisket in cellophane, then foil after 4 hours of cooking, then continue til done. The one I tasted was excellent.

Any thoughts, and do you need a special cellophane?

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