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Brisket going on tonight

Bought a 9 pound packer from my local butcher. They had trimmed one up for me and I wasn't happy with they did so the got me a different one. Y'all down south trim ur brisketd differently. I like what u do. Anyhow bought the slab home. Seasone with
8 parts black pepper
3 parts season salt
3 parts kosher
1 part granulated garlic

seasoned the slab with this mixture. 
I have seen a recipe that also includes equal parts of pickle juice and mustard. 
D
i forgot to use the wet part of recipe. Don't think it will make a huge difference. What say u y'all.  
Putting it on tonight at 10 pm. We will let it ride at 250 indirect.  Plan is about 18 hrs.
pics to follow. 
Large, small, and a mini

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