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Brisket - There is no reason to cook over 8 hrs
Got an 11 LB'r going right now @ 300..........indirect heat ,mesquite chips,my personal rub.I guarendamntee it'll be some of the best brisket most my evening guest have ever had.I stopped that 10+ hour crap many years ago.At 4 and a half hours,IT was 155,I wrapped it in foil with about half a...
