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First brisket
10.5 lbs. Brisket rubbed down with good ol' fashion salt and pepper, then wrapped and left in fridge for about 16 hours. Next day let it get to room temp, and smoked it for about 15 hours with oak, half way through just spritz with apple juice every hour , last 2 hours used the Texas Crutch...- ChronoGamerX
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- Forum: Beef
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