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Unread 09-08-2013, 05:27 PM   #2
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Join Date: 01-16-12
Location: Winfield, IL
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To soon - if it was chewy it needed more cooking.

As far as seasoning goes, the last two briskets I made had salt and pepper only and right before I started the fire.

I've also used Raichlen's coffee rub and like that a lot as well.

Edit: Last brisket I made was only 6 pounds and was finished in 6 hours at 300-330° without wrapping.
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