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Re: Breaking down the Japanese A5 packer brisket
I look forward to hearing about the results!1 · -
Re: Breaking down the Japanese A5 packer brisket
Thanks for the response! I was under the impression that dry aging mostly just made whatever cut more tender1 · -
Re: What to Cook in a Heat Wave?
91 with a heat index of 99 right now. Got a 10lb pork butt on that will be ready to take off around 6pm. Currently inside at 73 with a Basil Hayden on the rocks.1 · -
Re: What do you do with leftover smoked brisket?
brisket hash in the mornings2 ·
