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Man that is awesome! Being an army vet and a bbq fanantic I can guarantee there would be zero chance of me passing that truck up without trying something! Love the truck!
Also have to say this electric knife worked amazing! It’s my first one and man it made quick work of slicing perfect slices ! Best 11 dollars I have spent on amazon!
Smoked a 10 lb packer brisket
Smoked at 225 about 10 hours !
Used pecan wood
Took to 198 rested in cooler for 2 1/2 hours
smoked in a pan sitting on cooling rack
Foiled it at 6 hours
Seasoned with an AP Rub (salt pepper and garlic) and my low sugar bbq rub. Also put extra pepper on it
Old thread but for anyone who stumbles on this the reason he got a thick hard crust is because he used brown sugar as a rub from the beginning. Sugars burn quickly. A small amount of sugar at the beginning is ok but starting with a lot of sugar on such a long cook like a brisket is going to be...
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