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Even a seasoned chef can mess up...

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On 6/11/2021 at 3:36 AM, primotenore said:

I wish I could remember what grade it was. I will mention that I probed the meat with my instant-read thermometer in different areas and it slipped in and out easily. The first slice passed the "floppy" test and did pull apart easily. Lack of inter-muscular fat was probably the culprit.


I appreciate everyone's responses. Thank you.

All else fails.  Leave a slightly thicker fat cap to moisten the brisket. 1/4 to 1/2 inch around the flat. 

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