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Unread 08-31-2013, 08:40 PM   #12
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I like the smaller briskets like under 12#.
Everyone has a similarly different technique and IMHO that's because they know their individual cookers quirks like they know the beer aisle.

I use my Pit Barrel Cooker for brisket. It will take the cut to 160 then I wrap in foil and place on the grate till 200 or probe tender. Remove wrap in a couple towels and rest for 2 hours. Never been disappointed yet. Usually takes About 7-8 hours total.

Regardless of type of cooker you use, pit barrel cooker company has great 3-4 minute videos on their website that shows prepping and cooking the most popular cuts of meat.

The prep method will work fine in any cooker
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