should I go long and hot like a brisket or ribs 180 or should I do 145 and call it quits because it is not a brisket?
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Community Editor at Food52
I'm sorry this didn't get answered in time for you, but wanted to share a prior thread on the topic for anyone else who might try it: https://food52.com/hotline...... -- it seems EmilyC went for low and slow at 200 - 220° F.
How did yours turn out?
(And the creamiest, too.)
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