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Unread 06-15-2013, 06:45 PM   #33
HeSmellsLikeSmoke
somebody shut me the fark up.
 
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The point is the very best part of the brisket. Wasting it on faux burnt ends is a crime in nearly every part of Texas.

You can hold it up to 5-6 hours if you don't open the cooler to peek, but I would eat when that brisket is ready and rested properly, no matter what the time of night or day.
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Jim - Another transplanted Texan
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Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

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