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kricks

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  • Re: Brisket Flat Question

    Seeing thirdeye's post seemed like a voice from the skies... real old testament kind of thing... So I'm taking his and Crimsongator's advice. The brisket is on... running at 200 and smoking nicely, fat side down at the moment. Using mesquite. I have a little bit of demi-glace concentrate, going to add it to the beef broth for "dimension".
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