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First time brisket - did not disappoint

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joeybrown105
joeybrown105 Posts: 82
in EggHead Forum
After over a decade of egging, finally decided to take on a brisket. 225° over hickory wood, until 165° internal. Wrapped, then back on the egg until 202° internal. Rested for an hour. Sliced and enjoyed. Rubbed with meat church holy cow.

Turned out great!
Nashville, TN

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