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Published 3 years ago with 2 Comments

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  • fewt
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    The brisket was rubbed and allowed to rest for 3 days in the fridge before cooking.

    Rub: Smoked Paprika, Garlic, Onion, Himalayan Salt, Red Pepper, a little Cayenne, Black Pepper, and a bit of olive oil to help it stick.

    Wood: Oak, Cherry

    Flat: Smoked at 235 until the center of the flat reached 160 degrees, and then it was crutched (wrapped in foil) until it reached 198 internal. It was then moved to a cooler for an hour to rest.

    Point: Smoked at 235 degrees and pulled with the flat. It was then cubed, and mixed with an off the shelf sauce in a disposable pan, then placed back on the pit for 30 minutes to allow the sauce to set.

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