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Bad day for brisket
New Masterbuilt chef with a lot to learn. Today was my second project, a 2.75 lb. brisket. I applied a dry rub last night and let the meat sit overnight. I set the smoker temp at 220 degrees and put the meat on at 11:30 this morning. Cooked the meat 5 hours and took it off at 4:30. Wrapped...
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