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Q-What can I do with a tough brisket?

SandmanSandman Posts: 36
edited November -1 in EggHead Forum
My brisket has been going for about 5 and 1/2 hours and its already 188 degrees- and its real tough and not real tastey- [p]It was however, an extremely lean brisket to begin with - Anyhow, should I keep it low and slow in the hopes it will get moister? or should I use it for a door stop? Thanks in advance


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