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Mather, Manitoba | Season for 24hrs in fridge with a bit of everything from spice rack. Mainly table salt. 250f until 210 inside temp. Did 14lber Monday. It was awesome but I'm sick of beef now, after eating it for a week. Lol. Only my 3rd one this year. Will do smaller ones next time.
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 IMG_20260821_140133 (full).jpg (94KB - 3 downloads)
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Brisket
