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jamesm73
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Oct 9, 2017
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beef brisket, smoked preferred but oven works as well. *225-250 until internal temp reaches 198-200 *wrap in foil and place in cooler to rest already an hour, up to 4 hours. *slice brisket flat against the grain about .25 inches thick *cube brisket point in 1 inch cubes, toss in sause and extra bbq rub *return to oven or smoker until glazed
enjoy your bbq brisket and burnt ends!
Oct 9, 2017
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