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Brisket Redemption

barretts1barretts1 Posts: 27
Got back into form last weekend with the best brisket I’ve ever had! 

Cooked at 225, seasoned with Black and Bold, used Post Oak chunks from Fruita Wood and BGE lump, wrapped in butcher paper around 168 degrees, and pulled it when the probe went in like butter. The fat was rendered perfectly and was the juiciest brisket I’ve ever made. Pics don’t do justice because I couldn’t take many due to serving about 30 guests with this and a pork butt. 🍻🔥🐮


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