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Brisket Masters Lend Me Your Beef Knowledge!!L

JHazardJHazard Posts: 18
Egg masters, brisket cooks, or those with great brisket BS, I am about to do my first brisket and all the posts I've read have people telling what they will do and only getting a few comments and pointers. I'm hoping to get some complete ideas and maybe this can be a great post full of awesome recipes. Please help with: -marinade or rub you use -cook time and dome temp you would recommend -internal temp you pull at -if you cook for long time, do you add coals? If so, how? -what's this putting in a cooler business? -any special tricks you do along the way -any other great tips for a relatively new egger Thank you in advance for all of the great tips/advice!

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