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Perfect Brisket

Rich from BCRich from BC Posts: 8
edited 8:43AM in EGG Table Forum
I have had some success with Brisket, but I keep reading the same two debates: fat side down? cover with tin foil during the second part of cooking? Any new thoughts?


  • Rich, you are in the egg table forum, you may want to re-post this question in the egghead forum, likely get a better reply there...
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