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Man, this thing turned out awesome. Will definitely be doing more brisket. I got the butcher at Winn Dixie to cut it in half because I didn’t want to drop $30 on a piece of meat I had never cooked before. Wish I would have got the whole one now!!!
Cooked it at 275 indirect with pecan chunks and WGWE charcoal.
Kosher salt, pepper, garlic powder, onion, powder, and Dizzy Pig Cow Lick