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Smoking brisquet
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Hereford Guy
Posted 12/23/2018 22:22 (#7192480 - in reply to #7192465)
Subject: RE: Smoking brisquet

Some kind of brisket rub. Salt, pepper, garlic, it may have a paprika in it. Use mesquite wood if I have some, oak if I don't. I don't smoke them often because of the time involved but 195-205 is the right temperature for done. Last one I did at Christmas took 14 hours or so.
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