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Heating up brisket

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    Heating up brisket

    Found this going through one of my cooking web sites. https://www.msn.com/en-us/foodanddri...?ocid=msedgntp Thought it might be of interest here.

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    Did the sous vide thing with a piece of point and a piece of flat I had in the freezer. Took it to the race track and we heated it at 125F all morning while we ran the timing and scoring computers. At lunch, we pulled it out, chopped and mixed all the meat together, and had the most AMAZING brisket sandwiches. Used Kaiser rolls and some cole slaw. Didn’t even need BBQ sauce. SO good!

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    Meat-Up in Memphis