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Christine Thomas: Firing up the smoker at the little cabin
“With Laurie Ross’s rub, the flavor will be amazing. My desired internal temperature is above 190 (degrees) for brisket. There is a lot of collagen in brisket that does not break down at lower temps. The last brisket I made took 18 hours. So much time invested,” advised Larry Bonde.
Bonde is my “go-to” guy for all things meat.
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