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Smoked Brisket From Start to Finish

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Smoked Brisket From Start to Finish

3 unique actions:

1) Injected and rubbed the briskie down just one hour before throwing it on the smoker (I normally do that the night before).
2) Cooked at 275° instead of my normal 200°-225°
3) Braised in beef broth w/ the meat side down for about 2 hours (fat cap up)

Source: StokedOnSmoke

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