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Old 04-27-2007, 08:56 PM   #34
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Join Date: 02-06-07
Location: Rolling down the river between St Louis and New Orleans

Originally Posted by Bigmista View Post
If this is your first brisket, I would keep the seasonings simple so you have a frame of reference for future briskets. Salt, pepper and maybe some garlic powder. Fat cap down to protect the bottom. Trim off the really hard parts of the fat but leave everything else. Keep the brisket as far away from the heat as possible. Take lots of pictures and post them here.
Post if you need help. We will be happy to give you pointers and walk you thru it.

I love it when you talk like that That is the most important part of cooking a brisket in my opinion

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