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Started the fire this morning, it was 12 degrees outside. The brisket for pastrami has been on for 4 hours, it was a 4-1/2 lber. I will take if off in about another hour, should be 165-170 by then. Cooked @ 275 dome indirect. Here's the recipe. The diagonal marks are to remind me of the cutting direction.
Felton, Ca. 2-LBGE, 1-Small and waiting on a mini