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Date Posted: 09:25:39 11/15/01 Thu
Author: BBQfan1
Author Host/IP: spider-wg032.proxy.aol.com /
Subject: Re: Montreal Smoked Meat
In reply to: Ron 's message, "Montreal Smoked Meat" on 09:07:11 11/15/01 Thu

Thanks for the update! I'm just going thru the process of getting into cold smoking/brining/curing with Reg leading me slowly along the way. I don't want to steer you wrong with the smoked meat, but I know when hot smoking/bbq'ing brisket, the flat (lower piece, as you call it) is much leaner that the more marbled point, or upper piece. That marbling would probably make the 170 pull off work for the point, but that flat probably should go 190-200 to get full breakdown of the collogens and connective tissues. Others may have differing opinions.
Yes, with winter coming, and most of us trapped inside, I think we should try to re-boot the Tuesday nighter.

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