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  • T_rey594
    Good evening, I hear you're the resident brisket expert and I'm in need of some help. I've done 4 so far in my career with mixed results. 2 were really good and 2 were below average. I've got a prime packer that I plan to eat Sunday. I've got a large BGE and to this point I've basically used Franklin's YouTube videos as my guide. Any and all tips you have are appreciated. Some specific questions that I have, if you don't mind: how many chunks do you typically use? Do you just kind of randomly place them with the lump? Anything in drip pan? I know each cow is different but do you have a target temp? do you crutch? thank you for your time.
    -Trey
    ·
    February 14
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