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I think it was not done yet. When it is done, it will be tender. Although a 5 pounder is about the smallest of briskets. It may have gone too far and started to turn into jerky? I'd get a bigger one with a big fat cap.
If I can do it, so can you!!! :)
I do the prime rib rare. I then slice it per the thickness of the guest. I have a pot of boiling au jus and drop them in for …
Grandpas Grub said:
Please, Calibrate your dome thermometer, if you don't know how, ask.
There are many ways to reach any given temperature and any method is fine. I tend to use the lower vent for course temperature control and the DFMT …
Definitely the hotter that you cook that bird the JUICER it will be as long as you don't overcook it. A good trick is to cook the bird breast side down. All the fat from the back runs down into the breast and collects there. Try it sometime.