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Unread 12-18-2012, 02:16 PM   #6
El Ropo
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Join Date: 10-06-10
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kosher salt and cracked or coarse pepper rubbed on meat 30 minutes before putting in cooker. Simplicity at its finest.

All the extra stuff is just that.. extra steps. Get the basics down first, then after you feel comfortable with that, you can get fancy. Bigatyte's brisket tutorial is a good place to start for trimming, prepping packers. And you will want a packer unless you can't find them. The point is the best part of a brisket.
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Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
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