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Smoking brisquet
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Posted 12/23/2018 21:52 (#7192433 - in reply to #7192287)
Subject: RE: Smoking brisquet

Hitchcock SD
Another vote for salt, pepper, and garlic. Don’t be shy with it. Cook till IT temp of 195-205 depending on the feel. Probe should have zero resistance and your good to go.

Cooked a couple briskets last week and took 14 hrs. So plan ahead.
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