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Date Posted: 15:24:26 11/15/01 Thu
Author: Ron
Author Host/IP: MTL-HSE-ppp195990.qc.sympatico.ca / 65.94.205.102
Subject: Re: Montreal Smoked Meat
In reply to: Bruce 's message, "Re: Montreal Smoked Meat" on 13:04:32 11/15/01 Thu

>Hi Ron:
>A normal brisket should come off at 200F. then kept in
>foil for a least 30 minutes. Montreal smoked meat
>comes off at 170F. BUT it is cut super thin, I would
>bet you that when you go out for lunch or dinner it's
>always paper thin and piled high. Darn that sounds
>good....LOL
>Bruce

You're right. I wasn't cutting slices but shaving them. LOL

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