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Brisket Question

SouthOfI10SouthOfI10 Posts: 213
edited 4:52PM in EggHead Forum
It's been a while since I posted here. Y'all been good? I hope so.

My question is about brisket. My last one, I rubbed in sugar and Cow Lick overnight (thanks, maybe to CWM???), 225 grid until the meat was 160F, then into two layers of foil until 200F. Was really good. Anyone else got anything better for brisket? Happy halloween and much appreciated.

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