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Unread 03-17-2013, 06:14 PM   #1
Eatin Smoke
On the road to being a farker

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Join Date: 11-26-11
Location: Valparaiso, IN
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Default Brisket Practice

Still trying to conquer Brisket! This one was the best to date but still room for improvement.

12# CAB Choice Packer from RD

Rubbed w/ Montreal Steak Seasoning

Hot n Fast at 285-290

Pulled at 200 - probed like Butta

Seperate the Point and Flat into cooler for 2 hr. rest

Slice & cube point for burnt ends

Burnt Ends were outstanding!

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