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Sunday brisket

Picked up a 4lb flat from a local ranch direct supplier.  We had some amazing ribeye from there last weekend, so I'm really excited about this brisket smoke.  Since it's a flat, I'm planning a bit higher temp, around the 250-275 range.  I do plan to wrap it at 160 to try and keep it moist and tender.  I plan to forgo the water pan, but I'm open to suggestions.  It looks like it doesn't need much prep, practically no trimming, so I'll unpack it, rinse it, rub it, and cook it.  Any other advice?


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