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Travis Brisket

Hi,

I am thinking of doing a brisket Travis style and I have a few questions. I am doing a brisket point - my local butcher carries them. If we are eating them in sandwiches, how much should I get per person considering weight lost during the cook. We are feeding six people - how many pounds should I pick up? Would 3 lbs suffice?

I will only be doing a point, so I won't need as much liquid as Travis' recipe since his is for a packer. What would you recommend eye-balling in? Maybe have the meat half submerged in the liquid - does that sound right? Or should it be more or less than that?

I live in Canada so I can't get Allegro hot and spicy. What can I substitute? Has anybody used something different - either mix of ingredients or a store bought sauce/marinade? 


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