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Old 06-16-2014, 03:03 PM   #16
somebody shut me the fark up.
Bludawg's Avatar
Join Date: 07-04-09
Location: Jonesboro,Tx

I'm cooking a 15 lb brisket that I injected with a bottle of liquid smoke & wostershire sauce rubbed with brown sugar and a mustard slather. I want to put it on at 150 deg and cook it to be ready for dinner on Thursday when should I put it on the pit and should I use a Water pan and when should I wrap it??
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
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