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My first attempt at brisket, not sure how to proceed. - Page 2

post #21 of 22
started with salt, pepper, onion powder, garlic powder, and just a bit of red pepper flakes.....12 hours before start of cook..

After 9 hours in smoker with temps right around 235-245, pulled from smoker at IT of 195, and wrapped and let sit for two hours before cutting and serving....we enjoyed this one!
post #22 of 22
Thread Starter 
Started a new thread on my brisket cook..http://www.smokingmeatforums.com/t/239045/my-first-brisket-today
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