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Brisket point question
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grege345
Posts: 3,515
So I was just at wegmans and I was going to buy the point of the brisket but wasn't sure if I should just hold out for the full packer?
I've done a flat before and it was good but could have been better. How would I go about just cooking the point?
LBGE& SBGE———————————————•———————–
Pennsylvania / poconos
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Nothing?LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Salt and pepper rub. 275 grid temp.Be careful, man! I've got a beverage here.
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Burnt ends!!
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