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Finally posted and finally a good brisket
Took me a while to post but I wanted to thank everyone for their advice- especially you Texas fellas. This is my 3rd brisket and first one i have been happy with.
Was about 8.5 lbs packer rubbed with Bad Byron's and cooked at 275 degrees. Took off at around 200 when probes were very easily sliding in. Next time I have to try to do burnt ends.