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  1. ejhern

    To inject or not to inject (Brisket)

    I have made briskets on the smoker but I could not it get it juicy until I did the following...   Trim the fat cap to 1/4 inch, inject the brisket (simple beef stock off the shelf(not cubes)) rub the outside with salt and pepper. Cook on the smoker at 250-275 for 3 hours (usually 155-160...
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