Going to try a 12lb brisket this weekend on my new Masterbuilt 40" 2.5. This will be my first cook in it and only my 2nd brisket ever. I plan on a simple rub of SPOG cooking at between 225° & 250°. Pulling at 160° wrapping then cooking until internal of 190° or so depending on how it feels. Cutting flat from point for sliced and burnt ends. Have i missed anything?
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8/4/15 at 8:12pm