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Unread 04-27-2007, 05:58 PM   #25
thirdeye
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Join Date: 01-14-06
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The last time I saw a brisket thread with this much good information was.... was...was, well it I'm sure it was right here. I think all you brisketeers have covered about everything from seasoning that chunk of chest until it goes into the cooler. Now two more questions. Do you add any liquid to the foil? How long do you like to leave it?

I add broth/aujus/wooster and like to let it sit for at least 4 hours.
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