[Leica] IMG: more food

[Don Dory]

Interesting take on brisket.   The tradition in central Texas is to get the
brisket internal temperature to something near 210F and hold it there for
hours: you want to break down the connective tissue for that literal melt
in your mouth sensation.  When I smoke a flank or skirt steak I do much
like what yours looks like; the internal temperature brushes 135F and I
pull it off the coals.

Thanks for sharing!

On Sun, Feb 14, 2021, 11:50 AM James Handsfield <jhandsfield at att.net> wrote:

> Thanks for letting me know.  Try this one:
>
> https://jameshandsfield.smugmug.com/Food/ <
> https://jameshandsfield.smugmug.com/Food/>
>
> Jim
>
> > On Feb 14, 2021, at 12:27 PM, Nathan Wajsman <photo at frozenlight.eu>
> wrote:
> >
> > Hi Jim,
> >
> > The link you posted goes to your Smugmug login screen.
> >
> > Cheers,
> > Nathan
> >
>
>
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