Late report , last week local secured fresh brisket . Pretty basic . SnP injected with beef stock out of can . Pit Boss , took it to 170 IT at 225 . Panned and foiled and finished in oven with extra stock . Was probe tender throughout at 207-208 . Total cook time 7 ish hours . 7# pre trimmed brisket with a small point . Delicious .
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