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Smoking brisquet
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Posted 12/27/2018 19:36 (#7200143 - in reply to #7192220)
Subject: RE: Smoking brisquet

On The South Plains of Texas
I've been using treager kiss Texas recipe and has never missed. It's for market trimmed I use packer trimmed and take most of the fat off. Done 55 or 60 so far. A bit of time but has always worked. Using mesquite pellets. Take eight to nine hours. Cover and let cool once you get to 205.
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