while the Prime brisket will cost you 3.64$ per pound. While the prices were high in 2022: the Choice brisket was about 3.94$ per pound, while the Prime brisket was 4.94$ per pound. Thus, in the summer of 2023, the prices are lower than last year. The best way to compare the prices at Costco is to relate them to grocery stores.Up your brisket game with our USDA Prime briskets. These are full packer briskets with the added marbling that only comes from USDA Prime grade beef. Average weight: 13 lbs. Notify me when this product is in stock. Grade. Prime. Size. …Apr 7, 2023 · Best for Barbecue: Fossil Farms. Best for Pho: Wild Fork. Best Pre-Cooked: Snow's BBQ Texas Monthly's #1 BBQ Brisket. Best Restaurant-Quality: Porter Road. Put Some Brisket in Your Basket With These Top Places to Buy Brisket Online. Learn how to smoke a brisket from Aaron Franklin, the owner of the world-famous Franklin Barbecue restaurant. Find out how to trim, prepare, …Burnt ends are from beef brisket. A whole brisket, called a packer brisket, can be divided into two parts, the flat and the point. Burnt ends are made from smoked and roasted cubes of the point. The brisket itself is part of the chest of the cow and includes the two main muscles in the pectorals. These are both fatty and stringy portions of ...When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available. For the Rub: Mix together garlic powder, onion powder, paprika, chili pepper, kosher salt and pepper in a small bowl. Season the brisket on all sides with the rub.Are you a die-hard fan of the Green Bay Packers? Do you want to catch every thrilling moment of their game today? If so, you’re in luck. In this ultimate guide, we will walk you th...You could use beef Brisket as part of a pie, such as a steak and ale. By swapping the steak for Brisket, you will have a much more tender bite. Buy award-winning beef brisket from wholesale butcher Tom Hixson. All of our brisket joints are sourced from the finest producers, ensuring the highest quality. Order now for delivery within the UK.Smoke the Brisket. Place the brisket fat cap up inside your smoker with the point end facing the heat source. Close the lid and do not open it for the first 4 hours. After the first 4 hours, mix the apple cider vinegar and water in a spray bottle, and spray the edges of the brisket but avoid excess spray on the fat.Relaxation is almost as good as sleep—and you're probably getting more sleep than you realize anyway. When you can’t sleep, the clock taunts you. “At least I’m getting seven hours,...A real estate transaction is in escrow when one party deposits money or documents for delivery to the other party upon the satisfaction of certain conditions. Home purchase conditi...Facebook’s decision to close accounts connected to a misinformation research project last week prompted a broad outcry from the company’s critics — and now Congress is getting invo...2. When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available. 225 ˚F / 107 ˚C. Super Smoke. 3. Unwrap the brisket. Insert the probe into the thickest part of the meat, then place directly on the grill grates, fat-side down.Understanding a Packer Brisket. There are two muscles on a full packer brisket called the point (deckle) and the flat. The point and flat are connected by a layer of fat. That fat line will be thick. The point is well marbled and the best cut for burnt ends. The brisket flat is leaner and best for slices. You can smoke the entire brisket into ...Whole Brisket. Typically, a whole brisket weighs between 12 and 16 pounds. It’s possible to find cuts as small as 10 pounds or as large as 20 pounds, but the window tends to be a bit more narrow. This cut may be labeled as a “whole packer” or “packer brisket,” depending on the butcher.If the bark starts to look dry, spritz it with pickle juice. Increase the heat of your pellet grill to 250 degrees F., close the lid, and continue cooking the brisket for 3 more hours. Time to wrap the brisket. Tear off a 40″-45″ piece of butcher paper, leave it dry or spritz it with some pickle juice.Oct 27, 2020 · Place the brisket in the grill on the middle rack fat-side down and slide the aluminum pan with beef broth underneath. Smoke the brisket until it reaches an internal temperature of 170 degrees. Remove brisket, pour some of the brisket drippings over it and wrap tightly in aluminum foil or butcher paper. Place the wrapped brisket back in the ... Using a sharp knife, remove excess layers of fat and silver skin. Season Brisket:Coat the brisket with olive oil and then combine the dry rub ingredients in a bowl. Reserve ⅓ of a cup of the rub ...Slice the flat. Begin with the flat side of the brisket. Slice against the grain in 1/4-inch slices. Try to make these slices as uniform as possible so everyone gets the perfect size of brisket. Slice the point. …A packer brisket, even after smoking, is a big piece of meat. Your normal, garden-variety cutting board is not going to cut it (pun fully intended.) Some packer briskets can be up to two feet long. It’ll shrink during the smoking process, but it will still be plenty long after. Some people will completely skip cutting boards and opt for a ... The packer brisket, so called because that’s how it’s labeled by the packing house, is the Mount Everest of barbecue: magnificent, imposing and intimidating It’s challenging on account of its size (12 to 14 pounds) and its anatomy: two distinct muscles (one lean, one fat), both loaded with collagen, a tough connective tissue To do it justice, season the meat assertively What are some common mistakes to avoid when smoking brisket at 225°F? Smoking a full packer brisket at 225°F requires patience and attention to detail. To ensure success, here are some common mistakes you should avoid: Not trimming excess fat: Trimming excess fat before cooking allows better smoke penetration and prevents …The brisket consists of two separate muscle groups identified as the flat and the point. When smoking a brisket, you'll want to buy a brisket that includes both the point and the flat. This is most often called a packer brisket cut. A whole packer brisket will provide juicy and tender smoked meat that won't be dry. Trimming a Packer BrisketFull Packer Beef Brisket perfekt gereift & zugeschnitten vom Metzgermeister. Unsere Full Packer Brisket stammt von unseren besten Rindern / Brisket hier ...Smoke a Brisket On a WSM 18. The Weber Smoky Mountain offers a number of handy features that make it a great choice for smoking beef brisket. The 18-inch model is a nice middle-of-the-road option, but the cooking grate might be a tad small to accommodate a large whole packer. Fortunately, there are ways around this issue. … The owner of Max's Meats and Deli demonstrates the technique required to break down a full packer brisket into the Flat and Point.The Full Packer Brisket is ... Here are the basics: Plan on purchasing a whole packer brisket with both the point and flat muscle included. The grade of your meat matters, …Set your smoker at 250° and place the brisket on the smoker with the fat side up. Smoke with hickory smoke for 8-9 hours, till the meat temperature is above 160°. Set the meat on a double layer of foil with a coat of honey, and more seasoning sprinkled on top. Wrap the foil around it, but before closing 1 end, pour the Worcestershire sauce in ... Matt's Brisket YouTube Video:Brisket TrimmingCook Ingredients 1 12 - 14 lb whole packer brisket (Choice grade or higher) Meat Church Holy Cow Meat Church Holy Gospel unwaxed butcher paper or heavy duty aluminum foil Set the smoker at 250°F. Trim the excess fat and silver skin off the top of the brisket. When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. Season on both sides with the Traeger Beef Rub. Make the Mop Sauce: In a clean spray bottle combine the beef broth, beer or cola with apple cider vinegar and Worcestershire sauce.The brisket is made up of two subprimal cuts, or sections: the point and the flat. While it’s possible to buy the whole brisket—which is called a whole packer—butchers will often divide the cut before packaging the separate halves for sale. The brisket flat is usually slightly larger than the point, weighing in at 6 to 10 pounds.Summary. Select a whole, untrimmed “packer cut” brisket weighing 10-12 pounds. Trim excess fat, leaving a 1/8″ – 1/4″ fat cap, and apply a favorite rub. Barbecue at 225-250°F to 170°F internal temperature. Wrap in foil and cook in a 300°F cooker or oven to 205°F internal temperature. Let the meat rest for at least 30 minutes ...Why don’t all briskets look the same? When brisket is sold whole, it’s called a whole packer brisket. Usually, the deckle is already removed. Butchers can also separate the two muscles and sell the brisket flat or the brisket point. The point has much more marbling, but it’s rare to find these on their own.Here are the basics: Plan on purchasing a whole packer brisket with both the point and flat muscle included. The grade of your meat matters, …If you're eligible to claim a child as a dependent on your taxes, you're going to need their Social Security number, or SSN, in order to take advantage of the tax benefits availabl...Mar 19, 2012 · Mar 19, 2012. #2. Most of the full packer briskets I buy (approx. 13-15 lbs.) just fit nicely on a Weber 22.5" grill. So I would make your smoke rack more like 25" wide x 15" to 20" deep. Slicing a brisket is the final but equally important part of cooking a perfect brisket.... Learn how to slice a brisket to retain its melt-in-the-mouth texture.This Love and passion for this store encouraged me to make the Costcomenu.com website for guides & reviews of the Costco food items. It helps you for a better selection at a reasonable price. Costco Beef Brisket 2024 USDA Prime Beef Brisket $4.98 / LB - $60.36, USDA Choice Beef Whole Brisket $3.98 / LB - $42.21, Wagyu …This beef brisket is 12 lbs. of richly marbled perfection that's as impressive at home as it is at professional smoking competitions. Whole 12 lb. Packer grade beef brisket; Perfect for professional smokers and hobbyists alike; Includes both the flat-cut and point; Aged at least 21 days for extra-tender texture53. Share. 7.2K views 2 years ago #brisket #smokedbrisket #bbqbrisket. #smokedbrisket #bbqbrisket #brisket There's nothing more satisfying than successfully smoking a full packer brisket....1: Using a sharp knife, trim the brisket, leaving a 1/4-inch-thick layer of fat. 2: Place the brisket on a rimmed sheet pan. Brush or slather it on all sides with the gochujang and refrigerate it to marinate, 30 minutes. 3: In a …Smoke a Brisket On a WSM 18. The Weber Smoky Mountain offers a number of handy features that make it a great choice for smoking beef brisket. The 18-inch model is a nice middle-of-the-road option, but the cooking grate might be a tad small to accommodate a large whole packer. Fortunately, there are ways around this issue. …Multi Buy 10%. Beef Brisket Burger (5x200g), A Generous Sized Burger With Awesome Irish Grass Fed Flavour 🐂 £ 9.95. Beef Packer Brisket (5-9 Kg*), Awesome For Smoking Low and Slow On The BBQ 🐂. £ 59.95 – £ 75.75. Please Select Meat Weight. Choose an option 5+ Kg 7+ Kg. Clear.Sep 15, 2021 · A full brisket can be classified as a “Packer Brisket”. This means it contains both main muscles the point and the flat. Rarely do I hear of people smoking just the “point” but you can find the “flat” at grocery stores. That can be good for pickling and making corn beef. The brisket point and flat confused me when I started barbecue. Introducing The Big Kahuna Barbecued Packer Brisket, a hearty recipe designed to feed a crowd with a simple yet effective approach. Starting with a sizable 12 to 14-pound packer brisket, the key lies in careful trimming, leaving a generous 1/4-inch fat layer to enhance flavor and moisture. Seasoning with a straightforward blend of coarse sea ...Quick Summary. Wrap a brisket when internal temperature reaches 165-170°F, depending on brisket size, smoker temperature, and preference. Wrapping aids in faster cooking, retains juiciness, and controls bark appearance. Two methods include using foil for faster cooking or butcher paper for smoke flavor.For this Texas Brisket cook I'm starting with a full packer brisket. That means it has the flat and point still connected. You'll want to trim any thick fat ...Rubbed and slow-smoked to perfection, this signature brisket is a symphony of tenderness and bold smokiness, creating a culinary masterpiece that elevates any BBQ experience. Forget … Japanese Wagyu Briskets. 15% Off. Kagoshima Wagyu. Kagoshima Direct. Japanese A5 Wagyu Trimmed Brisket Flat, 3.5lb. 129. Ships Direct From Vendor. $364.00 $309.40 ($88.40/lb) You can smoke half a brisket if you are cutting a whole brisket in half, with the brisket smoking much faster and getting much hotter much easier. If the brisket already has a flat side or a point. These are signs that the brisket has already been divided into pieces. There are several other things to know about smoking a brisket and dividing ...Smoke the Brisket: Heat your smoker to 250°F and place an heat-safe pan full of water (like a cast iron loaf pan) on the cooking rack in between the heat source and the meat. Place the brisket fat-side up in the smoker, with the thick side of the point-end facing the heat source and close the cooker. A “packer trim” brisket is typically considered one still in the vacuum package as it was delivered from the packer with minimal trimming, especially to the subcutaneous (outside) surface. Today, many briskets are further trimmed to no more than .25 inch of fat before seasoning. What is whole vs packer brisket? Whole vs packer brisket refers to the classification of a full brisket. A packer brisket is a type of whole brisket that includes both the point and the flat muscles. It is uncommon to smoke only the point, but the flat can be found at grocery stores and is often used for pickling and making corned beef.Nov 5, 2023 · For best results, choose a whole packer that weighs between 10 to 14 pounds. Of course, you’ll also need to factor in how many people you’re serving. One pound of raw brisket should yield about 1/2 pound of cooked beef. Since 1/2 pound per person is the standard recommended serving size, aim to buy 1 pound of brisket for each person on the ... The thickness of the flat is yet another thing to consider in a packer brisket. A thick enough flat gives decent slices. Nonetheless, it can be challenging to figure out its thickness because it is packed. However, you can ask your local butcher to help you select a thicker cut. Butchers have a knack for determining a thicker, finer brisket ...May 16, 2021 ... A full packer brisket is made up of 2 muscles: the point and the flat. When I smoke brisket, I always separate the muscles, because I like ...Preheat your oven to 225°F (107°C) for low and slow cooking. Place the seasoned brisket on a wire rack positioned inside a roasting pan, fat side up. The rack will allow air to circulate evenly around the meat, promoting even cooking. Cover the roasting pan tightly with aluminum foil to lock in the moisture, creating a self-basting environment.How to smoke a full packer beef brisket from preparation, smoking, resting and cutting!Rub:1/2 cup Grounded Himalayan Pink Salt (https://amzn.to/36UF04Q)1/2 ...Select a whole, untrimmed “packer cut” brisket weighing 10-12 pounds. Trim excess fat, leaving a 1/8″ – 1/4″ fat cap, and apply a favorite rub. Barbecue at 225-250°F for 12-13 hours until fork tender. Let the meat rest for at least 30 minutes before serving, or hold in an empty cooler for 2-4 hours. Separate the flat and point ...This is a high quality whole beef brisket packer style that's ideal for smoking. It has beautiful marbling and has been wet aged for 30 days.You can smoke half a brisket if you are cutting a whole brisket in half, with the brisket smoking much faster and getting much hotter much easier. If the brisket already has a flat side or a point. These are signs that the brisket has already been divided into pieces. There are several other things to know about smoking a brisket and dividing ...The term “Packer” simply refers to the brisket muscle being packaged whole – bone removed and untrimmed.. When looking at the USDA Institutional Meat Purchasing Standard (IMPS) – the brisket you’ll find at your grocery store is “120 Beef Brisket, Deckle-off, Boneless.. The IMPS defines it as: “This item is as described in Item No. 119 except …Dec 4, 2015 · There is no precise formula. That said, plan on 12 to 18 hours for a whole packer brisket if you wrap it in foil at 150°F (65°C), plus two hours holding time. If you don’t wrap in foil, 16 to 20 hours plus two hours rest is a good estimate. For flats, 10 to 12 hours with foil, 12 to 14 hours without foil. 3. Hang The Brisket. If you have the type of upright smoker that allows you to leave the smoker doors open while cooking, you can use this method as a quick fix for a very large brisket. When you start the smoking process, hang the brisket over the cooking grate, and allow the excess meat to hang out the door.Another way to cut the brisket is to: Separate the flat from the point. Trim any excess fat, if necessary (Though it’s best to trim brisket BEFORE cooking .) Place the point on top of the round, turning it so the grain of both pieces is running in the same direction. Slice through flat and round together.The packer brisket, so called because that’s how it’s labeled by the packing house, is the Mount Everest of barbecue: magnificent, imposing and intimidating It’s challenging on account of its size (12 to 14 pounds) and its anatomy: two distinct muscles (one lean, one fat), both loaded with collagen, a tough connective tissue To do it justice, season the …The Green Bay Packers have one of the most passionate and dedicated fan bases in the NFL. Whether you’re a die-hard cheesehead or a casual football fan, there’s nothing quite like ...A whole packer brisket under 12 pounds isn’t going to have a very large flat and I always found they cooked up funny. I think the sweet spot is a brisket in the 14-16 pound range. Look for a brisket that has the thickest flat that you can find.Nov 14, 2023 · To dry brine a beef brisket, start with about 1/2 teaspoon of kosher salt per pound of meat. This might look like a lot, especially if you’re working with a 15-pound whole packer brisket, but don’t be tempted to decrease the amount. Otherwise, you won’t get the full effect of the brining. Add a touch of comfort to your garden with some new outdoor seating. This DIY guide will show you how to build an outdoor bench in seven simple steps. Expert Advice On Improving Yo...Pick your brisket – get a full packer. That is the flat and point. I’ve gotten great briskets at both Costco and Sam’s Club. I like to get 16 to 18 pound briskets. They have good marbling and have yielded great results. 7 to 8 pm the day before. Trim your brisket – trim your brisket when it’s cold.The brisket point is the other main section of a packer brisket. Compared to the flat it’s much thicker, and more marbled with fat and connective tissue throughout the cut. Flavor wise, the point is hard to beat. Fat equals flavor, so the extra fat content leads to some incredibly beefy and tasty results. The “downside” is that the point ...Get ratings and reviews for the top 11 gutter guard companies in Summerfield, MD. Helping you find the best gutter guard companies for the job. Expert Advice On Improving Your Home...The Green Bay Packers are one of the most successful franchises in NFL history. With 13 league championships, including four Super Bowl wins, the Packers have established themselve...Brisket is cut from the underside of the cow near the chest area. This part of the cow is tough because of the high collagen and fat content. Brisket comes in two cuts: the flat an...Relaxation is almost as good as sleep—and you're probably getting more sleep than you realize anyway. When you can’t sleep, the clock taunts you. “At least I’m getting seven hours,...The standard brisket for BBQ is the full packer, and it’s no different for oven-cooked brisket. The only difference is that most of the full-packers used in BBQ are upwards of 10 pounds, a 5–7 lb whole brisket will do just fine in the oven. yes, you can use a giant brisket, just know that you’ll need correspondingly more flavoring ...Slicing a brisket is the final but equally important part of cooking a perfect brisket.... Learn how to slice a brisket to retain its melt-in-the-mouth texture. A Packer Brisket (aka Whole Packer Brisket or Packer Cut Brisket) is a cut of beef that includes both the flat and the point of the brisket. The point and flat are separated by the point muscle. After cooking the brisket it is easy to separate the two parts by slicing through this layer of fat. Ingredients. 1 15 - 18 lb full packer brisket, trimmed. 2 T, Meat Church Holy Cow (sub salt & pepper) 1 T, Meat Church Holy Gospel (optional) 1 T, 16 mesh black pepper (optional) 1 T, yellow mustard or worcestershire sauce for a binder (we used The W Sauce in the video above) Tools. Instant Read Thermometer. butcher paper, unwaxed.180 ˚F / 82 ˚C. Super Smoke. 4. In a small bowl, combine the Traeger Prime Rib and Coffee Rubs. Season the brisket with the rub mixture, then sprinkle the black pepper over the top. 5. Insert the probe into the thickest part of the brisket. Place the brisket directly on the grill grates, fat-side down.One of the greatest challenges for farmers today is the increasing volatility in the climate, leading to unpredictable weather patterns, making growing conditions challenging. If f...1. Packer Brisket: 12-16 Hours. A full packer of beef brisket is a large, fatty cut. So, it requires a longer cooking time to break down the fat and become tender. 2. Flat Cut Brisket: 8-10 Hours. The flat is a leaner cut of brisket that needs a shorter time than a whole packer. 3. Point Cut Brisket: 10-12 Hours. Point-cut brisket is quite fatty.180 ˚F / 82 ˚C. Super Smoke. 4. In a small bowl, combine the Traeger Prime Rib and Coffee Rubs. Season the brisket with the rub mixture, then sprinkle the black pepper over the top. 5. Insert the probe into the thickest part of the brisket. Place the brisket directly on the grill grates, fat-side down.Continue to smoke for the right amount of time until the brisket hits an internal temperature of 195-203°F. Then take it out of the smoker for 1 hour (still wrapped). After 1 hour, remove from the butcher paper and slice it against the grain on the flat side. Always use a serrated knife.I was excited at the prospect of having a vaccine to help others not have to go through the hardship of cancer and its treatment. This was an opportunity for me contribute to that ...Place the brisket back in the pellet grill and insert the probe back into the meat. Continue cooking until the internal meat temperature reads 203°F. Allow the meat to rest for about 1 hour before slicing, or hold the brisket wrapped in a towel and place it in a dry cooler. Slice against the grain and serve.Working from home has become increasingly popular in recent years, and one of the most popular jobs is packing. Working from home as a packer can be a great way to make money while...1: Using a sharp knife, trim the brisket, leaving a 1/4-inch-thick layer of fat. 2: Place the brisket on a rimmed sheet pan. Brush or slather it on all sides with the gochujang and refrigerate it to marinate, 30 minutes. 3: In a …
Set your smoker at 250° and place the brisket on the smoker with the fat side up. Smoke with hickory smoke for 8-9 hours, till the meat temperature is above 160°. Set the meat on a double layer of foil with a coat of honey, and more seasoning sprinkled on top. Wrap the foil around it, but before closing 1 end, pour the Worcestershire sauce in .... Daytime running lamps
It can take anywhere from 30 minutes to two hours per pound. To get a rough idea of how many hours to allow for preparing a brisket, we recommend following these guidelines. At 225 F, smoking a brisket takes about 1.5 to two hours per pound. At 250 F, it takes one to 1.5 hours per pound. At 300 F, it takes 30-45 minutes per pound.Tag Archives: whole packer brisket. The Apocalypse Brisket. Posted on March 21, 2020 by Julie-Ann Baumer. Friday was the first full day of Spring.Introducing The Big Kahuna Barbecued Packer Brisket, a hearty recipe designed to feed a crowd with a simple yet effective approach. Starting with a sizable 12 to 14-pound packer brisket, …Are you a die-hard Green Bay Packers fan? Do you want to show your support for the team in style? Look no further than the Packers official merchandise. From jerseys and hats to ho...Stripped and broken threads are a fact of life in auto repair. Even if the threads are damaged beyond a simple re-tap, the mounting hole can still be fixed and reused. Helicoil ins...Quick Summary. Wrap a brisket when internal temperature reaches 165-170°F, depending on brisket size, smoker temperature, and preference. Wrapping aids in faster cooking, retains juiciness, and controls bark appearance. Two methods include using foil for faster cooking or butcher paper for smoke flavor.Costco brisket from the meat section comes in a variety of sizes, grades of brisket, and prices.You can buy full packer Costco beef brisket, flat cut brisket, and even (at some locations) precooked and smoked brisket burnt ends.The whole USDA prime brisket Costco price is a deal at $3.59 per pound, but sometimes only the choice grade …2. When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available. 225 ˚F / 107 ˚C. Super Smoke. 3. Unwrap the brisket. Insert the probe into the thickest part of the meat, then place directly on the grill grates, fat-side down.You could use beef Brisket as part of a pie, such as a steak and ale. By swapping the steak for Brisket, you will have a much more tender bite. Buy award-winning beef brisket from wholesale butcher Tom Hixson. All of our brisket joints are sourced from the finest producers, ensuring the highest quality. Order now for delivery within the UK.Preheat your oven to 225°F (107°C) for low and slow cooking. Place the seasoned brisket on a wire rack positioned inside a roasting pan, fat side up. The rack will allow air to circulate evenly around the meat, promoting even cooking. Cover the roasting pan tightly with aluminum foil to lock in the moisture, creating a self-basting environment.A 10 pound brisket will cook for 10-12 hours at 225. A general rule of thumb is 1- 1.25 hours per pound cooking time. Your specific cook time relies on how consistently you can keep your smoker temperature at 225 degrees.Place brisket in a large roasting pan or disposable pan. Season brisket with homemade dry rub on all sides. Cover with foil and marinate in refrigerator for 12 hours or overnight. Place in a 275 degree oven for 1 hour per pound or until the internal temperature reaches 200 degrees Fahrenheit. Coat the brisket liberally with preferred rub ( beef rub, prime rib rub, or salt and pepper). 2. Start the Traeger on smoke and pre-heat to 180° F. 3. How Long Does It Take to Smoke a Brisket? Place it fat side down on the grill grate and smoke for 4-6 hours, or until the internal temperature reaches around 160° F. Facebook’s decision to close accounts connected to a misinformation research project last week prompted a broad outcry from the company’s critics — and now Congress is getting invo....