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Still needs a little bit more collagen breakdown and its the time of day where it is impossible to regulate temp so i crutched and put em in oven for another hour View attachment 1216231
It's a little gamey but nice.What is that, schnauzer?
Boneless butt
The sample i pulled off was excellentHow does it taste? It looks like butt.
I was just watching that Guga guy and he said he does his brisket at 275. I think that's too hot by about 50 degrees. Then he said he's going for an internal of 165. I think that's way too underdone by about 35 degrees. Thoughts?
He says it about 4 minutes in but in the early video there's some nice shots of his visit to Franklin's.