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My first Brisket

AltonAlton Posts: 431
10.5 lb untrimmed Brisket. Went ahead and made a slather of yellow mustard, Worcestershire sauce and brown sugar. I than rubbed BGE Savory Pecan seasoning and then placed in the refrigerator until tomorrow night. Plan on reapplying the rub right before putting in the egg. Which chunks should I use , Apple or Pecan??? Stay tuned...will post pictures as the process unfolds .. What do you think of the plan?
PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......


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