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brisket redux

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edited November -1 in EggHead Forum
I'm trying to consolidate the brisket information on the forum, as I have a 7 pounder (with cap) covered with rub in the fridge. I thought I'd slather it with mustard, too, before cooking, and it sounds as if we should figure about 15 hours at 225 degrees? I saw Kenny G's graph for a smaller roast, but want to double check the likely time on a 7 pound so that I won't lose sleep wondering if the grill needs checking. Thanks -- km
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