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Unread 03-11-2012, 12:54 PM   #5
The_Kapn
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Charlie,
Unless I missed it--you have been MIA for awhile.
Welcome back.

You already have the brisket cooking figured out.
Use the flavors you now like.
If you bought the flat at the Dothan or PC Sam's, it is well trimmed already.

Only thing to be sure of is to wrap it at 160ish or so with lots of broth or other liquid a give it a good rest.

Enjoy the time with your Dad.

TIM
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Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
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