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Full Packer Brisket

It's been awhile since I cooked a brisket but it's like riding a bike... You never forget!  On Saturday I started with a whole 19+ lb packer.  250° on the XL and about 20 hrs later we have a perfectly cooked flat to eat and point for burnt ends. The family said it was the best I'd ever cooked. It must have been pretty good because there weren't any leftovers.   I think it's because we haven't had one in so long but I must say it was very good and extremely moist! I ran this brisket to 205° internal and let it rest about 6 hrs.  I almost forgot to take pictures. 


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