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today's brisket is tough and dry...but why?
Running a gas masterbuilt xl smoker (I have used this many times before) I have an extra large water pan and cast iron wood chunk pan. I trimmed a lot of fat off ( meat had more than usual) but left 1/4 inch in most places. Put on dry rub only. Put it in the smoker about 7:00 last night. Run...
