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Christine Thomas: Firing up the smoker at the little cabin

This brisket is almost too appetizing to eat. (Photo by Christine Thomas)

“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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