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re: High Temp Brisket

Posted on 10/13/10 at 9:10 am to
Posted by bayoudude
Member since Dec 2007
25003 posts
Posted on 10/13/10 at 9:10 am to
Only brisket I have done is low and slow. I would think the meat would be very tough if you tried cooking fast. Slow cooking is the only thing that makes brisket edible.
Posted by GEAUXCRNA
Georgia
Member since Jun 2009
57 posts
Posted on 10/13/10 at 9:18 am to
I usually do low and slow, but Myron Mixon does a fast high temp that wins lots of awards. Wanna give it a try.
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