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Types of Brisket
Brisket Primal
This Cut of the Brisket will have Great Flavor and Texture. Commonly Smoked while Slow Roasted or Braised Longer at around 300 Degrees until meat is falling a part.
Optimum Wet Aging 21-28 Days
Thanks to Linz for help in creating these informational pages on Steak.
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