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PostPosted: Sat Apr 13, 2019 6:09 pm 
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Joined: Sat Apr 13, 2019 8:21 am
Posts: 1
Hi folks. Having trouble getting tender meat out of the GMG. Everything I Cook end up like leather. Today did a 1kg rib fillet at 103 C fit 2.5 hrs until internal temp of 54 C. Wrapped in foil and placed in esky until I got to mates place. Sliced to reverse sear and it’s tough. Same for a brisket the other week. Cooked to fast.


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