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First time packer, q-view after the jump...
Just a little tid-bit from Western Colorado. I do several briskets a year. I leave them together, but remove most of the large fat deposits from the piece. Rub them down good and smoke them in an old school Brinkman smoke n pit. Usually 3 hours at 220 deg. with mesquite smoke. Then remove...- bullelk 69
- Post #14
- Forum: Beef
