It sure doesn't hurt. I catered a bunch of bikers there and brisket was the last large meal. One of which was a friend from Texas who rubbed my meat in public (biker humor) . I had to let him help. This is the result of a 16 hour process. Smoke overnight, wrap in peach paper and go for another 5 hours then take off the smoker and let rest in a cooler closed up for 2 hours.So THAT’S the trick .. Maggie Valley!! ;)
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