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1st brisket
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Davekatz
Posts: 763
Indirect at 250 degrees for 14 hours, DP Cowlick rub, and grape vine for smoke - very tasty!
Dave
http://www.ramblekatz.com/Dave/davesgeek_BGE.html
Dave
http://www.ramblekatz.com/Dave/davesgeek_BGE.html
Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
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