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Smoking brisquet
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Posted 12/24/2018 08:39 (#7192937 - in reply to #7192220)
Subject: RE: Smoking brisquet

nw MN
Kosher salt, black pepper, mustard (Dijon powder is best but any spicy brown spread will work you just get your hands messy rubbing it on), and just a touch of cayenne (to your taste). Smoke at 225 until internal temp is 200 range.
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