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Joined Date: Oct 03, 2010
Reviewed Northern California Smoked Brisket
"Ok, I am a trained cook of 20 yrs....yes..we get inspiration from other cooks. I don't want to trash Tyler, because I normally like his recipes, however..I knew by 2 hours this recipe was going to be very hands on..checking of the bottom of pan and had to add beef stock and wine ..the smoking technique wnt fine..just the 5 hours of roasting and checking...smoky taste...sauce fine....will never invest the 5 hours for this again.