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Old 06-21-2014, 09:34 AM   #9
DirectDrive
King Salmon
 
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Join Date: Jan 2008
Location: Vancouver, WA
Posts: 6,735
Default Re: Brisket

I'm going to do a small flat real soon.
Probably on the 22.5 kettle.

Simple Texas rub of salt, pepper and maybe some granulated garlic.
Worcestershire for "glue".

Paper wrap at 160-165
Start probing for tender at around 195
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