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Thanks gentlemen, that helps. I didn't know if it was point or flat or some other meat labled "brisket" lol you know butchers like making their own version of something.
Appreciate the help fellas. I did the course months ago maybe it's time for a refresher. Never done a brisket, i have done chicken and a few ribs. My son specifically askedfor brisket, so i wanna TRY to get it right.
So the wife picked this 3lb brisket up, I asked where the rest was, because I know this isn't a full one. I believe it's the flat, BUT this is my first time doing one.
So my question is at what temp should i fire this up?
What temp should i pull it for slicing?
And do you go with or against...
@johnmeyer heres a review site regarding it's "features".
https://www.thespruce.com/masterbuilt-pro-dual-fuel-smoker-336156
It definitely has a water pan that sits directly above the burner. It's more or less a waterpan/chip combo
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