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This Year's Brisket Question


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This Year's Brisket Question

jns7 | Apr 12, 2011 08:21 AM

I follow the school of thought that says cook brisket for 3 hours; next day, slice and cook for additional hour.

What about cooking it for 4 full hours on day one, slicing next day, and then into freezer? I.e., will it be harder to slice if the brisket has already reached maximum softness?


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