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Watched a buddy's brisket go from shoe leather to comp-level in 8 months, and it was one thing
He quit chasing 225 and started cooking hot and fast at 275 on his offset out of Fort Worth, and his bark went from black and bitter to that deep mahogany you actually want. Anyone else made the switch to hot and fast, or am I nuts for thinking low and slow is overrated?
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david_henderson615d ago
Wait, he cooked at 275 and the bark got less bitter? That seems backwards to me!
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