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Re: PSA - BOGO SRF Brisket (and other items)
Feel. I always split the point and flat, on these they seem to get done at different temperatures. Last one, which was SRF black grade, the point was done at 189*, the flat was done at 203*. I put t…1 · -
Re: OT - SRF Black Briskets on Sale
The easy solution is to separate the point and the flat before cooking, and remove each as it gets done. An extra benefit is that there is more bark for burnt ends. Put the point on an upper rack so…2 · -
Re: Mrs Mosca's end of chemotherapy feast
No, that was just when I took the photo. I removed the meat at 125* and FTC'd, carryover cooking took it to about 133*. The searing raised the internal temp by about 10-15*. If you were to plan…1 · -
Mrs Mosca's end of chemotherapy feast
You might recall this started back in December, with Mrs Mosca's blood clots turning into a diagnosis of carcinosarcoma right before Christmas. Her treatments didn't go very well. She was a…19 · -
4th of July SRF brisket cook
14.5lbish full packer from SRF. Been in the freezer since December, life got in the way and this was when I had the time to do it. After it thawed, Sunday morning I trimmed it, separated the flat fro…6 ·
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