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This was my first brisket. I've done pork shoulder, chicken and ribs for a long time in my UDS, but was intimated my brisket. 7.5 pound flat. Turned it amazing.. juicy, tender, flavorful and great pull. Five hours cook total. 325 (H&F).. excited to be over the fear.
It's seasoning tonight.. I have a UDS, Bradley Smoker and a Big Chief, and this holds temp just as good as those...Love it so far. Can't wait to use it Sunday!
I apply mustard to ribs, then rub.. then on the smoker at 250 degrees.. after a couple hours a gently mop and don't drag the mop across the ribs.. then, I don't mop for the last hour.. I get a bad ass bark on mine.
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