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I'm going to be honest. Before today I didnt really know what brisket was. Given the choice at a restaurant between brisket ribs and pulled pork 1 would always chose the pork. I bought a brisket this week as it seemed like a good challenge to cook. 250 to 275 and a salt and pepper rub. Pulled and FTC for about an hour at 200 degrees. It was amazing melted in your mouth and crazy moist. I had to foil it at 1 point as I ran out of time before dinner and it wasnt probe like butter yet. It was in the end and is now my favourite thing to cook on the egg. I know I have work to do on the bark and smoke ring but for my first time it was way better than I imagined. The pictures are clearly out of order though.