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Am I the only one who was slicing brisket against the grain for two years?
A judge at the Saginaw cookoff last July pulled me aside and said my flat was "chewy as a boot" because I was cutting with the grain instead of across it. Now I rotate the packer 90 degrees after the point comes off and the slices pull apart with almost no tug. Anyone else get a tip that made you feel dumb for not knowing sooner?
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