Subnostr

~45min to dinner and brisket is stalled at 165 or so.

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Didn't let it rest at room temp long enough before smoking.

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Probably could have used another day in the fridge thawing 🤔

Isn't 165 technically good for eating? Might not be tender enough though...

Nah dude. Gotta hit 195 so the collagen breaks down. I screwed up when i didnt let it rest at room temp for a few hours before throwing it on.

Good now but had to increase temp.