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Wow, My. Cranky's barbecue tips, but some good info though. Hadn't heard that about keeping brisket cold to get the smoke to penetrate. Good stuff.
I'm not sure it allows the smoke to penetrate better, but it will definitely improve the smoke ring on your brisket.The health department recommends that brisket be refrigerated below 40 degrees prior to cooking. When cooked, it should reach 140 degrees within 4 hours. Between 40 and 140 degrees is considered the "danger zone". For those that allow brisket to reach room temperature prior to cooking, there is a risk of all kinds of bacterial "stuff" forming that can make you pretty sick.
You listenin' to me BOY!?!He cracks me up with his delivery, but his info is good too!
is it just my compuiter, or DOES HE HAVE THE BACKROUND MUSIC,...........................SO FRIGGING LOUD I cant even hear what he is saying,............. who edited this?????????????
any chance the backround music can be lowered to 100 DB or less????????????
no I can t hear you,. lower the music,.................is that your ex wife on the cd machine bub????????
Pat,Based on your feedback, I took the music off the site completely. But, in case you run into this type of Macromedia plug-in on other websites...you can turn it off completely by scrollling to the bottom of the page and pressing the "stop" button.
Wow, this was hilarious, great post.
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